Now here’s an oft neglected spice—coriander seeds, what you get when you let your cilantro plants go to seed. Although from the same plant as cilantro, the seeds have a distinctively different taste from the leaves. There’s just a hint of familiarity between them. This recipe, in which coriander is one of the star attractions,
Ingredients
Broth- 10 cardamom pods (or 1 1/2 teaspoons cardamom seeds)
- 10 black peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1/2 red onion
- 1/2 lemon
- 1 whole 4 lb (2 kg)chicken, cut into parts
- 9 cups water
- 1 teaspoon Kosher salt, plus more to taste
Stew- 3 Tbsp unsalted butter
- 6-8 garlic cloves, minced
- 2 Tbsp ground coriander seeds
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground white pepper
- 4 cups roughly chopped cilantro, loosely packed (about 120 g)
- 4-5 cups broth (you will make this in the recipe)
- 1/2 red onion, finely chopped
- 1/4 cup red wine vinegar
- 1 Tbsp lemon juice
- 2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips
- Salt
Source :
here,
