Braised chicken with kale, chickpeas, cauliflower and tomatoes
Chicken second courses
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.
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