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Moroccan-style Spiced Swiss Chard with Chicken
From Shenandoah Valley Homegrown
<p>Try something new tonight with a little taste from Morocco! Here’s a recipe from a friend of mine; it’s deliciously flavorful with a hint of sweet and heat.</p> <p>This dish is gluten and grain free and quick to make (only 35 minutes from fridge to table), making it ideal for commuters and others who don’t want to spend hours in the kitchen. You can also make it <span class="caps">VEGAN</span> by eliminating the chicken. Or, you can add other left-over meat from the night before.</p> <p><span class="caps">NUTRITION</span> <span class="caps">FACTS</span>:<br /> Did you know that Swiss Chard grows abundantly here in the Shenandoah Valley and is also known as the Spinach Beet? It is antioxidant rich in Vitamins A, C, E, K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper, Manganese, Thiamin, Folate and Zinc. Therefore, Swiss Chard is a great vegetable choice to help prevent cancer and cardio-vascular risks. Plus, it helps your skin’s elasticity. So eat for health and beauty! And, buy local and pesticide free whenever possible!</p>Source: dish from an old friend of mine (Entered by Kim Johnston)
Serves: serves about 4
Ingredients
1 medium
onion (either yellow or red onion)
1-2 clove
garlic
1/2 - 1 inch piece
ginger root
1 medium
apple (your favorite local)
1 tsp
Marrakesh (make your own- see below)
1/4 tsp
red cayenne pepper
8-12 oz
chicken (precooked, white or dark meat or both)
1 oz
olive oil (preferrably cold pressed)
2 oz
chicken stock (from your locally produced chicken)
1 handful
Kalamata Olives
1 cup
red, sweet bell peppers
Step by Step Instructions
- PREP: Peel the ONION. Cut into 2 equal halves. Place the flat side down on the cutting board and slice the onion into 1/2″ julienned strips.
- Using the edge of a spoon, rub off the skin of a hand of GINGER. Once removing skin, chop 1/2 - 1 inch ginger (depending on heat desired) into smaller pieces.
- Detach two cloves of GARLIC from head of garlic bulb. Peel and finely chop.
- If making your own MARRAKESH, blend the following ingredients together (cumin, cinnamon, coriander, turmeric and thyme). Once mixed well together, keep in a glass container for later use.
- Rinse the SWISS CHARD and de-vein (that's the meaty, center stalk of the Chard; when removed, it makes the chard easier and quicker to cook and helps rid the bitterness of this leafy green). Then, roll the chard into small little cigars and cut into 1/2 inch strips.
- If you elect to add CHICKEN, cook, dice, shred or cube and put to the side. (You can always use leftovers of chicken, pork or even meaty fish like salmon).
- COOKING: Place a large saute pan on medium heat with OLIVE OIL.
- Add ONIONS and let soften. Then, add the GARLIC and GINGER. (Do not let the garlic brown, or the dish will become bitter).
- Add the APPLES and 1 teaspoon of the Spice MARRAKESH (use pre-blended spice). Also, add the RED CAYENNE PEPPER.
- Add a splash of CHICKEN STOCK. Let this cook for a few minutes to allow the apple to absorb the stock and seasoning. Taste and add more seasoning if desired.
- Add the SWISS CHARD, and let it cook down a bit. Do not overcook, or chard will become too stringy and lose vital nutrients. (This is saute).
- Mix using tongs. Add a few KALAMATA OLIVES, and add the pre-cooked CHICKEN. Cover for 5 minutes, then turn off heat. Leave the pan on the burner to heat and rehydrate the chicken.
- And, WALA! A deliciously dressed Moroccan-style dish.
- You can either serve by itself to make it gluten and grain free, or serve with a wild rice.