Braised Chicken With Rosemary, Chickpeas and Salted Lemon

I’ve made this a few times now. It’s always great, but here are my additions to make it stellar: - Leave the top off while you crisp the chicken skin at the beginning - Use a 28 oz can of fire-roasted tomatoes. Solves the water problem. - Don’t add any water! Just add a little more wine if needed. - Sub the salted lemon for one finely chopped preserved lemon (this is KILLER) - Allow the broth (with the greens!) to simmer for a while, at least 15 minutes - Finish with labne!

The "50 minute cooking time" is only if you want a very immature and not very rich sauce. I cooked down my sauce for a good 2 hours. Made a huge difference in quality of the taste, the ability of the herbs etc. to penetrate the sauce more deeply. Everyone loved it. I added a bit more white wine then the recipe called for--about 3/4 of a cup and instead of adding a "can of water" I added an 8 ounce can of diced tomatoes instead. No water.

I would think that that amount of “cooking” would be sufficient for spinach. Kale or mustard greens will take some simmer time to be as tender as the spinach.

so is all the cooking of the greens consist of just stirring them into the broth and then removing from heat?

I believe preserved lemons would work even better! More complex flavor. I would add some of the preserved juice as well, but be mindful of the amount as the flavor will be stronger.

I would cook the hearty greens with the chicken for 6 or 7 minutes and then stir the herbs in the last minute or so

@DeeAnn: The main sources of calories in this dish are the chicken (140 cal per thigh), chickpeas (143 cal/half cup), and olive oil (119 cal per TB). Veg, yoghurt, and other ingredients would add minimal amounts. So it seems 920 calories might be about twice the correct value unless someone consumes more than one portion. You can easily look up this kind of information on the internet.

Put me in the “really good” camp. I used less liquid than called for, but a whole 28-oz can of tomatoes, and a deconstructed 3-1/2 lb chicken. Taking a reader’s advice, I added a heaping teaspoon of harissa for a pleasant zing. Polenta made a good base. Even the fussiest eaters dug right in. Thanks!

The greens (mustard, collards or kale) should be precooked.

Bare bones of the recipe are good here. Something seems to be missing. If the author was aiming for a middle eastern or Mediterranean dish, I'd suggest adding harissa or saffron to give it the "something else" it needs.

Very disappointing. Much too sour. Tonight I will add olives and another can of beans with their liquid to see if it improves. Disappointed my earlier comment was pulled down, hopefully NYT can handle at least a bit of negativity.

Added Middle Eastern baharat 7 spice mix and golden raisins for a slightly sweeter, more traditional tagine taste. Delicious!

i can imagine that. I used spinach and it cooked perfectly in the hot stew.

I thought this was OK. We used whole legs and the meat payoff is not substantial. Luckily there’s enough vegetables and beans that we felt it was pretty good. I’m not a fan of chicken with tomato though, and that combined with the mess from browning the chicken legs means I probably won’t make this again. Family thought it just OK too.

I’ve made this twice now, and I love it! But a made a few changes the second time and I think they enhanced it. Before returning the chicken to the pot, I removed the skin and crisped it in a small frying pan. I sliced it and served it with the herbs and yogurt. Then, after the chicken had finished the 15-18 min simmer in the pot, I pulled the chicken from the bone and served the dish more like a stew. So good!! Even my three year old loves it!!