May 9, 2013

Indian Spiced Chicken with Chickpeas & Swiss Chard

We’re on week 4 of my CSA with Gruber Farms. Lots of color in this box!gruber farm csa

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 chickpeas swiss chard

Indian Spiced Chicken with Chickpeas & Swiss Chard


  • 1 tbsp. olive oil
  • 4 bone-in chicken legs, skin removed
  • salt
  • 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)
  1. 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.
  2. Add onions to pot and season with salt. Cook until they are soft, about 10 minutes.
  3. 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.
  4. Cover pot and transfer to oven. Braise chicken until fork-tender, 45-50 minutes. 
  5. 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?

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  • itzyskitchen

    You’re turning into such a little Martha! I love it. I’m not an indian fan. I’ve tried to love it…..its just not for me. But, I will steal all of those chickpeas please 🙂

  • Nichole

    Indian food and I still need time to get to know each other. I do like Naan bread:)

  • Chelsea @ One Healthy Munchkin

    I just tried Indian food for the first time a few months ago! I made myself a lentil dal and I loved it, so I’m excited to start experimenting with Indian food more.

  • Megan Newton

    I love indian food! I wish my kids liked spicy foods but they hate anything remotely spicy. I think they’re missing out.

  • Ashley Hrovat

    I love all the veggies you mentioned that other people can’t stand as well! Beets are so versatile (and are great for athletes). I recently got into making Indian food as well, the key to building up my spice cabinet was the bulk spices at our local co-op. I never wanted to spend $10 on garam masala in a giant container, but I’d definitely pick up a few tablespoons for a buck or two.


  • mandee

    I want to pin this recipe but the photo isn’t working! I love finding recipes that call for greens like this!

  • That food looks really good! I think I would just eat the strawberries for lunch and the raw peas look really good for my salads!

  • Kerr

    Dark meat all the way!

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