Tag Archives: Cranberry Bean

Chicken, chard, and cranberry bean stew

When life hands you lemons, make preserved lemons. And then put some in this stew.

This came about as a happy accident. I found a very old bag of cranberry beans in my cupboard, and was feeling in the mood for a one-pot meal. I had my trusty jar of preserved lemons, and a strong craving for something with greens. We’d gone to a local meat market and deli earlier in the day for lunch, and they had a terrific price on chicken legs. And so dinner took shape: a bubbling braise of beans, chicken, and chard, flavored like a classic north African tagine.

The result was a little more brothy than a tagine, and so I’m calling it a stew. But whatever you call it, it’s a wonderful winter meal: warm and soothing, rich with spices and starch. The preserved lemon adds a pop of brightness and a salty depth, and the beans thickened the broth to a lightly saucy consistency. As Audrey said, it felt like the perfect meal to eat if you were feeling under the weather; it tasted like it could cure a lot of ills.

Another reason I love this meal is because it uses meat as a flavoring, rather than the main attraction. For six people, I could have easily bought three pounds of meat; but I decided to go with just a pound of bone-in, skin-on legs, and stretch them a bit. I browned the pieces in oil, then simmered them in the pot along with the beans; then, when the flesh was lush and tender, I pulled the chicken from the pan and shredded the meat to be stirred in at the end. The bones and browned skin contributed flavor to the braising liquid, as if it were a stock; the meat provided little pockets of chew in between the creamy beans and slippery greens.

I said this was a one-pot meal, and it easily could be. But there’s a fair amount of rich liquid involved, and for my money you really need something to soak it up. I made a quick whole-wheat flatbread to dunk in the bowls, which was a real treat. But I could also imagine putting a heap of warm couscous in the bottom of each bowl and ladling the stew over that. Either way, you’ll be looking at dreamy faces and full bellies by the time this meal’s over.

chicken chard preserved lemon stew flatbread

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