Simple and easy.
Chicken pot with Swiss chard (photo: Walla! system, Einav Hakon)
You can't ignore the fleshy green chard bouquets this season, which is why I decided to put them in a pot along with chicken, lots of garlic and pickled lemon.
A winning combination of flavors that come together for a spring family meal.
More recipes for Passover
More main dishes for Passover
The preparation is simple and easy as in all my recipes, so you can easily prepare it for a mid-week meal alongside white rice, but since it is so rich in flavors and beauty, it will also be great for the Shabbat table or for the holiday that is fast approaching.
Here you will find many more great recipes with chicken for Shabbat or midweek.
Einav Hakon is a mother, financial and pension planner, and food blogger.
If you want to see what else she's cooking, you can go to her Instagram page.
Chicken with Swiss chard, garlic and pickled leeks (Photo: Einav Hakon)
3-4 chicken legs (preferably divided into shins and thighs)
1 chard chard
4 tablespoons of olive oil
1 head of garlic
5 cloves of garlic
1 tablespoon sweet paprika
A pinch of ground black pepper
1 teaspoon turmeric
1 as a crystalline application
1 as Pitchamon
1 teaspoon cumin seeds
3 small dry chili peppers
1 teaspoon of salt
6 Pickled Prosothelimon
A handful of pickled lemon
For the conversion table click here >
How do you prepare chicken with chard, garlic and pickled lemon?
1 Wash the chard leaves well and cut into strips with the stem.
2Heat olive oil in a wide sauté pan suitable for the oven.
Add the chicken pieces and brown them well on all sides.
3 Add the spices, the whole head of garlic and the cloves of garlic to the pot and fry together with the chicken to open up the flavors.
4 Add the chard leaves and the pickled lemon and pour water until almost completely covered.
bring to a boil.
5 Cover and cook on medium-low heat for about 45 minutes.
Towards the end of cooking, heat the oven to 180 degrees in turbo mode.
6 Remove the lid and place in the oven for 20 minutes until browning and reducing the liquid.
Take out, sprinkle chopped cilantro on top and serve.
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