Saturday, February 6, 2010

Chicken and Greens with Coriander

I haven't tried this dish yet, but it sounds delightfully simple! Served with a side of wheat berry pilaf it would make a complete meal.

Note: it seems like it calls for an awful lot of coriander; I would suggest starting out with 3 TEAspoons, in case it was a typo and go up from there.

Adapted from the Smithsonian Folklife Cookbook

1 large clove garlic, minced
¼ cup olive oil
1 whole chicken, boiled and removed from bone
2 cups chopped spinach, chard, beet greens, etc.
¼ cup lemon juice
1 Tbs salt
3 Tbs ground coriander
1 ½ cups water
1 tsp red pepper flakes (optional)

Saute garlic in olive oil. Add remaining ingredients and simmer for 30 minutes.