CityView Magazine

50 | Februar y 2020 Chicken, Artichoke and Broccoli Bake with Herbed Breadcrumbs One dish dinner casserole that is bright and light with canned artichokes, capers, and garlic. Sweet Potato, Kale and Turkey Chili Turkey, tomato sauce, kale and sweet potatoes make this dish different with a hint of smokiness from smoked paprika. 1 pound ground turkey 1/2 teaspoon salt, plus more to taste 1/2 cup onion, chopped 3 carrots, peeled and chopped 3 cloves garlic, minced 2 medium sweet potatoes, peeled and cubed 1 14.5-ounce canned diced tomatoes 1 cup chicken broth 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1 cup chopped kale Fresh cilantro, for garnish Method In a large skillet, cook the turkey over medium-high heat until browned, breaking up into small pieces with a spatula. Season with salt. Add the onion, carrots, and garlic to the pan and cook for 2-3 minutes, stirring oen. Add the sweet potatoes, tomatoes, broth, cumin, chili powder, and paprika to the pan and stir. Bring to a simmer and cover. Cook for 30-40 minutes until the potatoes are so, stirring occasionally. Adjust salt to taste. Stir in the kale and cooked until wilted. Serve warm, garnished with fresh cilantro. Serves 4 4 6-ounce boneless, skinless chicken breasts 1 small head broccoli (about 1 pound) tough stem discarded, cut into 2-inch florets 5 tablespoons olive oil Kosher salt and black pepper to taste 2 14-ounce cans quartered artichoke hearts in water, drained 1/2 cup low-sodium chicken broth 2 tablespoons drained capers 2 tablespoons unsalted butter, melted 5 garlic cloves, thinly sliced 1/2 cup panko breadcrumbs 2 tablespoons chopped fresh dill Lemon wedges for serving Method Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top. In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 25 to 30 minutes. Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add breadcrumbs, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper. Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs. Serves 4

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