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1
For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt.
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2
Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes.
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3
For the chicken filling: Heat the oil in a large nonstick skillet over medium heat.
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4
Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 2 minutes.
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5
Stir in the coconut milk and sugar and bring to a boil.
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6
Add the chicken and stir to coat with the sauce.
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7
Cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
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8
For assembly: Preheat a nonstick grill pan over medium-high heat.
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9
Layer the 2 halves of a Swiss chard leaf perpendicular to each other on a cutting board to create a cross shape.
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10
Spoon 2 tablespoons of the rice into the center where the leaves meet and flatten the rice into a rectangle.
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11
Layer 2 tablespoons of the chicken filling evenly over and top with an additional tablespoon of rice to cover the chicken.
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12
Fold the top and bottom of the Swiss chard leaf over the filling to make a small square package.
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13
Repeat with the remaining leaves, rice and chicken.
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14
Grill the packages in batches until the leaves are charred on both sides, about 5 minutes per side.
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15
Serve warm.
