Braised Chicken with Kale, Chickpeas, Cauliflower and Tomatoes

 

This Mediterranean-inspired recipe, which can be on the table in under an hour, is a good example of the maxim “ingredients that grow together, go together.” Braised chicken thighs are nestled into a stew of earthy chickpeas, kale and cauliflower cooked down with lots of garlic in a silky tomato ragu. It is heart-healthy and packed with cancer-fighting glucosinolates and antioxidants like beta-carotene, vitamin C, and vitamin E. Serve over Israeli couscous, cooked rice, or simply as a stew with a hunk of rustic, yeasty bread.

What you will need

2 tablespoons extra-virgin olive oil

6 - 8 bone-in, skin-on chicken thighs

1/2 teaspoon Kosher salt

4 garlic cloves, very thinly sliced

1/4 teaspoon red pepper flakes

1 bunch Lacinato or Curly kale, well washed, ribs removed, and leaves cut into fine ribbons

2 tablespoons concentrated tomato paste

1 15-ounce can crushed tomatoes with basil

1 15-ounce can chickpeas, drained and rinsed

1/2 head of cauliflower, washed and cut into bite-sized florets

Additional Kosher salt, to taste

Fresh-ground black pepper, to taste

3 cups cooked Israeli couscous, cooked rice, or bread for serving

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