From the February/March 2018 issue
Serves 4-6


For the chicken:

  • 3 TBSP marcona almonds or whole roasted almonds
  • 1/4 cup canned coconut milk (full fat)
  • 2 tsp sea salt
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper
  • 1 (3-4 pound) chicken, rinsed and patted dry

For the chard:

  • 2 TBSP extra-virgin olive oil, divided use
  • 1 medium yellow onion, halved and sliced into half-moons
  • 3 medium bunches Swiss chard, thick stems

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