From the February/March 2018 issue
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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