Chicken, Chard, and Cranberry Bean Stew

Directions

1. Place the beans in a large bowl, and pour enough water over them to cover by at least 2 inches. Add the salt and stir until dissolved. Let the beans soak for at least 8 hours and up to 24 hours. Once the beans have soaked, drain and rinse them thoroughly, and set aside.
2. Cut the chard leaves away from the stems, then roughly chop the leaves and thinly slice the stems. Set aside.
3. In a Dutch oven or heavy pot with a lid, heat olive oil over medium-high heat. Season the chicken lightly on both sides with salt and pepper, then add to the pot and brown thoroughly on both sides, about 3 minutes on each side. Transfer the partially cooked chicken to a plate and set aside.
4. Reduce the heat under the pot to medium. Add onions and chard stems and cook, stirring occasionally, for about 10 minutes, or until the onions are soft. Add the garlic and ginger and cook for another 30 seconds to 1 minute, or until fragrant. Add 5 cups water, cinnamon sticks, bay leaf, paprika, and chile flakes, and stir to combine. Add beans, reserved chicken pieces, and any juices that have accumulated on the chicken plate.
5. Increase the heat to medium-high and bring to a boil, then reduce the heat to keep the liquid at a steady simmer. Partially cover with a lid and simmer for 1 to 1 1/2 hours, or until the beans are tender but still slightly firm and the chicken is almost falling off the bone. Remove the chicken from the pot, transfer to a plate, and set it aside.
6. Add the chard leaves and preserved lemon to the pot, and stir until the chard wilts. Simmer, uncovered, for 30 to 45 minutes, or until the liquid has thickened and the chard and beans are tender. If the stew seems to be getting dry before the beans are done, add a splash of water. Remove and discard cinnamon sticks and bay leaf.
7. Pull or cut the chicken meat into bite-sized pieces; discard bones and skin. Return the chicken meat to the pot, along with any juices that accumulated on the plate. Stir until the meat is heated through. Taste and adjust the salt as needed—you probably won’t need much, since the preserved lemon is plenty salty.
8. Ladle the stew into bowls, and serve warm with bread or couscous (if desired). Leftovers will keep, tightly covered, in the refrigerator for up to 3 days, or in the freezer for 3 months.