Here is number two in the train of delicious tomato recipes, just when they’re at their vine ripened best. We had this one for dinner just the other night, and even though it was definitely too hot to run the oven, I simply couldn’t resist. I’ve used Taproot chicken pieces, but ground meat, or lentils would be equally fantastic.
About 10 large rough chopped fresh tomatoes (I also added a handful of mixed grape tomatoes for colour)
6 pieces of chicken (thighs & drums are best)
1 cup chopped herbs (I used parsley & tarragon from the garden)
2 cups chopped kale
1 large diced onion
3 cloves chopped garlic
2 cups chicken or veg stock
Splash of oil
Salt & pepper
**optional- 1 diced hot chili
In a very large pan, saute onions in oil until they’re soft & transparent. Add garlic and saute additional couple of minuets. Add tomatoes and chopped kale (and chili if using) Season well with salt & pepper, add stock, and nestle in chicken pieces. Cover and bake at 350 for 45 min. Uncover and place under broil to crisp up exposed chicken pieces. Sprinkle with fresh herbs.
Serve with salad or grains and fresh crusty bread.
PS- Your house is going to smell incredible!