Now this, my friends, is cheap, healthy, delicious comfort food.
A can of tomatoes, a can of garbanzo beans, a bunch of kale (or whatever green you can find), and dark meat chicken. This entire recipe cost me less than $10!
But the result? Oh, this meal is that filling, stick-to-your-bones, soothing kind of food that is perfect for these blustery days.
Tender chicken, stewed tomatoes, velvety beans, and melting kale all served in a warm, flavorful, self-made sauce… If I’m missing, you’ll find me in a corner cozied up, shoveling this into my mouth.
And we haven’t even gotten to the distractingly delicious smell that fills the house while this cooks! 😍 I wish that a picture could convey a scent and I could funnel this aroma into your room right now. (Where do they make candles that smell like Tomato Braised Chicken with Chickpeas & Kale??) It was so hard to focus on anything at all but counting down the minutes until I could get this in my belly!
I gotta be honest with you, it smelled so good I almost didn’t wait to take pictures. But I’m so glad I did so that I can share this chicken dinner with you!
If you’re looking for a super inexpensive meal that will impress anyone at all, this right here is what you want.
And it’s so easy to make!
Not including seasonings, this meal requires a total of four ingredients. FOUR! And they’re all right there in the title. Tomatoes, chicken, chickpeas, and kale.
One of my favorite things about this recipe (other than how easy and delicious it is) is that I can make it any time of year. Since we’re using canned tomatoes and canned beans, we don’t have to think about seasonal ingredients or worry if something is fresh. Even the kale can be substituted with whatever green is in season, or a bag of greens from your freezer!
It’s that simple.
If you want to make it extra special, sprinkle cracked black pepper and shaved parmesan over this braised chicken right before serving. Pair it with an earthy red wine and some crusty bread to sop up the garlicky tomato sauce, and you’ve just made a simple meal that’s special enough for date night or a dinner party.
Or, you know, a regular Tuesday! ‘Cause the leftovers for lunch the next day will have you all kinds of swoony.
- 4 pieces of chicken (legs, thighs, or a mix)
- 1 tablespoon + 1 teaspoon sea salt, divided use
- 2 teaspoons ghee, coconut oil, or avocado oil (or another high smoke point oil)
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 can of chickpeas, drained
- 1 teaspoon rosemary, fresh or dried
- 1/4 teaspoon black pepper
- 1 cup kale, packed
- parmesan cheese for topping, optional
- Preheat the oven to 325 degrees F. Season the chicken evenly on all sides with 1 tablespoon of sea salt.
- In a large skillet, heat the oil over medium-high heat. When the oil is very hot and shimmering, add the chicken to the pan, skin-side down. Sear the chicken for 3-4 minutes, or until the skin is crispy and golden brown, then flip the chicken to the other side.
- Add the minced garlic to the skillet and cook the chicken and the garlic for another 2-3 minutes until the garlic is softening, fragrant, and beginning to brown.
- Add the canned tomatoes and beans to the pan and spread in an even layer. Sprinkle the remaining teaspoon of sea salt, the black pepper, and the rosemary over the contents of the skillet and place the skillet in the oven. Set the timer for 30 minutes.
- After 30 minutes, add the kale to the contents of the skillet. Press the kale down into the pan so it gets covered by the sauce as much as possible. Return the skillet to the oven and cook for another 10-15 minutes, or until kale is soft and wilted.
- Remove the pan from the oven, top with cracked black pepper and parmesan cheese (optional), serve, and enjoy!