Ingredients
Broth
10 cardamom pods (or 1 1/2 teaspoons cardamom seeds)
10 black peppercorns
1 cinnamon stick
1 bay leaf
1/2 red onion
1/2 lemon
1 whole 4 lb (2 kg)chicken, cut into parts
9 cups water
1 teaspoon Kosher salt, plus more to taste
3 Tbsp unsalted butter
6-8 garlic cloves, minced
2 Tbsp ground coriander seeds
1 teaspoon Kosher salt
1/2 teaspoon ground white pepper
4 cups roughly chopped cilantro, loosely packed (about 120 g)
4-5 cups broth (you will make this in the recipe)
1/2 red onion, finely chopped
1/4 cup red wine vinegar
1 Tbsp lemon juice
2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips
Salt
Method
The Broth
1 If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot. Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth.
2 After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot.
3 Strain the broth through a fine-meshed strainer and reserve 4-5 cups. Add the salt to this both and taste. Add more salt to taste. Save the remaining broth for another recipe (it will freeze well).
4 Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones.
