Makes a great one pot meal or you can serve with brown rice or cous cous if desired.
Serves 4 – 6

Ingredients

• 8 Chicken pieces
• Salt and pepper to taste
• 1 ½ tablespoon Alchemy Masala Indian Spices
• 2 tablespoons extra virgin olive oil
• One bunch chard or other green leafy vegetable washed and cut into bite size pieces
• 1 cup cooked chick peas
• 1 cup drained canned tomatoes
• ½ cup chicken broth or water
• 1 tablespoon freshly squeezed lemon juice
• Chopped fresh cilantro leaves for garnish

Preparation

1. Remove the skin from the chicken. Wash and pat dry chicken pieces. Rub all over with Masala spices.
2. Put the oil in a deep skillet or a flame proof casserole with a lid. Turn the heat to medium high
   and wait a minute or so, until the oil is hot.
3. Add the chicken, smooth side down, and brown it lightly, rotating and turning the pieces as necessary, about 10 minutes.
4. Add the chick peas and tomatoes and cook stirring occasionally, for 10 minutes longer, adding water if necessary. Do not let the mixture dry out.
5. Add the chicken broth or water and turn down the heat, cover and cook for about 15 minutes or until the chicken is tender and cooked through.
6. Add the chard and cook for 5 minutes longer.

Serve seasoned with the lemon juice, salt and pepper to taste. Garnish with cilantro leaves.

Tags: chard, chick peas, chicken, indian spices, kitchen table recipes, masala
Posted in KTC-recipes