Name: Braised Chicken with Chickpeas and Swiss Chard
Yield: 8 Servings
Ingredients: 1 3-inch cinnamon stick; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; ½ teaspoon black peppercorns; 1 teaspoon ground turmeric; ¼ teaspoon ground cardamom; 3 tablespoons olive oil; 6 chicken legs (thighs and drumsticks); Kosher salt; 2 medium onions, thinly sliced; 4 garlic cloves, thinly sliced; 2 wide 2-inch strips lemon zest; 2 fresh bay leaves; 1 tablespoon finely grated ginger; 1 28-ounce can whole peeled tomatoes, drained; 2 dried chiles de árbol, seeds removed; 2 tablespoons honey; 4 cups chicken stock or low-sodium chicken broth; 1 15-ounce can chickpeas, rinsed; 4 cups coarsely chopped Swiss chard leaves; 1 tablespoon toasted sesame seeds; A spice mill

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Bobbi Lin

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Recipe notes