2 lbs chicken wings (or bone-in thighs)
¼ cup cooking oil
2 tbsp chopped garlic
1 ½ tbsp mild ancho chili powder
1 ½ tbsp ground cumin
2 tsp salt
½ tbsp dried oregano
6 whole cloves
2 cups pureed fresh or canned tomatoes
2 bunches chard, stems discarded, chopped
1 bunch red radishes
1 small head cauliflower, cut into large pieces
1 lemon, cut into 6 wedges (optional)
Preheat oven to 400F. Have ready a 9x12 inch casserole dish and a sheet of aluminum foil large enough to cover it. Place the chicken pieces in a large bowl. Add the oil, garlic, ancho chili powder, cumin, 1 tsp of the salt, the oregano and cloves. Using your hands, mix well until the chicken is coated.
Pour the tomatoes into the casserole dish on the counter or somewhere that’s easy to clean up. Add the chard, radishes, cauliflower and salt and mix until the vegetables are well combined with the tomatoes. Once the vegetables are mixed, use your hands to press down on the vegetables so you have room to add the chicken.
Arrange the chicken on top of the vegetables, cover loosely with the aluminum foil and bake for 30 minutes. Remove from the oven, carefully pull back the foil and take a peak. If you are cooking chicken wings, they will be done. If you’re baking thighs, poke the tip of a knife into the thickest part of a thigh to check that the middle is thoroughly cooked. It will be juicy but there will be no pink meat in the centre.
Serve family style right from the casserole dish, piping hot and with a pair of large serving spoons so everyone can help themselves. Serve with lemon wedges on the side, if you like.
approx. Per Serving