In the Torah, the rainbow is a promise. On the dinner table, it’s a delicious way to eat a wide variety of colorful vegetables.
The story of Noah, the ark and God’s colorful pledge not to flood the Earth again is the portion of the Torah recounted on Oct. 13, Parashat Noach, and it’s one I like to celebrate with rainbow-themed foods. Eating the rainbow has never been healthier, with so many red, yellow, orange, green and even purple and blue vegetables available in grocery stores and specialty and produce markets.
Spice up the Chicken with Rainbow Vegetables by stirring a few drops of hot sauce into the vegetables before pouring over the chicken. Serve with Potatoes of Many Colors.
Chicken with Rainbow Vegetables
- 1½ lbs. purple cauliflower (see notes)
- 2 Tbs. vegetable oil plus extra for baking dish
- 3 lbs. boneless, skinless chicken thighs OR breasts (see notes)
- ½ tsp. plus ½ tsp. salt
- ½ tsp. plus ¼ tsp. ground black pepper
- 2 cups chopped onion
- 2 Tbs. chopped garlic
- 1 tsp. herbes de Provence OR Italian seasoning
- 1 cup chopped red bell pepper (¼-inch pieces)
- 1 cup chopped orange bell pepper (¼-inch pieces)
- 1 cup chopped yellow bell pepper (¼-inch pieces)
- 4 cups packed, chopped kale
- 28 oz. can crushed tomatoes
- 1 cup chicken or vegetable stock or water
- ¼ tsp. sugar, if needed
- 1 Tbs. olive oil
- Pitted olives, for garnish
- Chopped parsley, for garnish
Trim cauliflower and cut into 1- to 1½-inch florets. Steam until just tender. Rinse immediately in cold water. Set aside.
Heat oven to 350 degrees. Grease a 10-12 cup baking dish with oil. Season chicken with ½ tsp. salt and ½ tsp. pepper. Add 2 Tbs. oil to large fry or sauté pan. Heat over medium-high heat and brown both sides of chicken. (Work in batches if necessary.) Remove chicken to prepared baking dish.
Add onions to fry pan and sauté, scraping up any browned bits from pan bottom, until onions are softened and golden. Add garlic, sauté until golden. Stir in herbes de Provence and remaining salt and pepper. Add red, orange and yellow bell pepper pieces. Sauté until peppers begin to soften. Stir in kale, sautéing until wilted. Stir in crushed tomatoes and stock. Simmer until mixture begins to thicken. Stir in cauliflower. Taste and correct seasonings, adding sugar if too acid or bitter. Pour vegetable sauce over chicken. Drizzle with olive oil.
Loosely cover with foil. Bake 30 minutes. Uncover. Bake uncovered until chicken is cooked, about 15-25 minutes. Garnish with olives and parsley.
Notes: Use white or other colored cauliflower if purple is unavailable. Chicken cooking time depends on thickness and whether using breast or thigh, so use only one type and choose similar-size pieces.
Potatoes of Many Colors
- 2½-3 lbs. small, mixed potatoes (blue, red bliss, new, Yukon, etc., see note)
- ½ tsp. salt
- 2 Tbs. olive oil, plus more as needed
- 2-3 Tbs. chopped garlic
- 2 Tbs. chopped parsley, optional
Steam unpeeled potatoes until tender but not mushy. Rinse immediately in cold water until cool enough to handle but still warm. Drain well. If desired, cut into halves or quarters. Heat oil in large fry or sauté pan. Sauté garlic until golden. Stir in potatoes and fry, stirring occasionally until coated and hot. Add more oil if needed. Stir in salt and parsley.
Note: Look for small, mixed-color potatoes, including blue if possible. Marble-size potatoes are ideal.