Am I weird for loving all the veggies that most people can’t stand? I’m a huge fan of beets, peas, and Brussels sprouts. It’s pretty crazy how much your tastebuds change from childhood. My mom used to put bacon bits in my peas so I’d eat them. How gross! Moving along…
For a long time, I was intimidated by Indian recipes, as they usually contain a variety of different spices I never had in my pantry. Slowly but surely, I’ve built up my spice collection and have been more daring in the kitchen. Once you’ve tried a couple recipes, you’ll appreciate how flavorful the cuisine is, not to mention how amazing your house will smell.
Indian Spiced Chicken with Chickpeas & Swiss Chard
- 1 tbsp. olive oil
- 4 bone-in chicken legs, skin removed
- 1 large onion, sliced thin
- 4 garlic cloves, chopped
- 1 1/2 tbsp. freshly grated ginger
- 2 1/2 tsp. cumin
- 2 1/2 tsp. coriander
- 2 1/2 tsp. turmeric
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups fat free, low-sodium chicken broth
- large bunch of Swiss chard (about 6 lightly packed cups)
- Preheat oven to 325°. In a large pot, heat oil in a large over medium-high heat. Season chicken with salt and cook until golden brown on all sides, 8-10 minutes. Transfer to a plate.
- Add onions to pot and season with salt. Cook until they are soft, about 10 minutes.
- Stir in garlic, ginger, cumin, coriander, and turmeric. Cook for 1 minute, then stir in chickpeas and chicken broth. Return chicken to pot and bring to a simmer.
- Cover pot and transfer to oven. Braise chicken until fork-tender, 45-50 minutes.
- Transfer chicken to a platter and cover with foil to keep warm. Add Swiss chard to the pot, stir, and replace lid on the pot. Let stand until greens have wilter, then return chicken to pot. Warm over low heat for several minutes. Serves 4.
So let’s talk about white meat versus dark meat. I usually substitute white meat if I see a recipe calling for dark. For years I was told that white meat is the better option because it is lower in calories in fat. While that is true, dark meat does have benefits. It contains more iron, zinc, riboflavin, thiamine, and B vitamins. It’s up to you to decide which is best for your diet. Eating dark meat (without the skin of course) is totally fine every now and then! And hey, both white and dark meat contain much less fat than most cuts of red meat. 🙂 Enjoy!
Do you like Indian food? What’s your favorite spice?
What’s your preference: white or dark meat? Skin or no skin?