Mediterranean Braised Chicken with Cauliflower and Chickpeas

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Flavors of the Mediterranean come to life in this dish. These Mediterranean braised chicken thighs with cauliflower and chickpeas are a deliciously healthy meal to make on a week night or on the weekend to impress friends!

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Generally, Julian and I try to eat a more Mediterranean-style diet throughout the week. We still let ourselves have fun and try other dishes too! The Mediterranean diet is a way of eating modelled after the eating habits of those who live in the land surrounding the Mediterranean, including Italy, Greece, and Spain. The philosophy of this style of eating is focused on simple ingredients - whole and unrefined foods that are rich in nutrients. Lean proteins, olive oil, and whole grains are the real stars of this diet. It is also a satiating and delicious way to eat, so we love it!

This braised chicken is one of my favorite Mediterranean styled dishes to make during the week. Not only is this an easy dinner, but it is also full of healthy ingredients and packed with a ton of flavor. I serve this with a tahini sauce that I could pour over anything - it is just that amazing. You will see for yourself when you make this!

Mediterranean braised chicken on black plate
Mediterranean braised chicken

What is Braised Chicken?

Braising is a common cooking term, but is often misunderstood. One of the main elements of braising is a combination of cooking techniques where your meat is seared or lightly fried to get that crisp golden outer crust. Then, it is stewed or cooked in some form of liquid in a covered dish until it is fully cooked. A classic chicken braise is usually in broth or wine - or some combination of the two. The end result is irresistibly tender and juicy chicken thighs with a crispy and succulent outer edge.

This is my preferred cooking method for chicken, since it produces such delicious results!

What Do I Need to Make Mediterranean Braised Chicken Thighs with Cauliflower and Chickpeas?

While the full recipe instructions are available below, here is the ingredient list of what you will need to make this dish.

For the Chicken:

  • Cauliflower
  • Boneless skinless chicken thighs
  • Kosher salt and cracked black pepper, for seasoning
  • Extra virgin olive oil
  • Fresh lemon juice
  • Dried oregano
  • Dried rosemary
  • Dried thyme
  • Onion powder
  • Paprika
  • Turmeric
  • Lots of garlic cloves
  • Dry white wine
  • Low sodium chicken stock or chicken broth
  • Chickpeas
  • Fresh dill
  • Feta cheese (I prefer goat's milk feta)

For the Tahini Sauce:

  • Garlic cloves
  • Lemon juice
  • Tahini
  • Kosher salt
  • Ground cumin
  • Cold water
Mediterranean braised chicken on black plates
Mediterranean braised chicken

How To Make the Best Braised Mediterranean Chicken

While the full recipe instructions are available below, here are some tips to make the best Mediterranean chicken dinner!

  • Season chicken pieces with salt and pepper and set aside. Core your cauliflower and cut it into steaks. Heat an oven proof non-stick skillet over medium-high heat until it is nice and hot. Add the cauliflower to the pan in a single layer and let it sit and sear until it is charred, approximately 2 to 3 minutes. Flip and repeat on the other side. While the cauliflower cooks, we will season the chicken with our Mediterranean rosemary spice mixture. Toss the chicken with the two tablespoon of the oil, lemon juice, oregano, rosemary, thyme, onion powder, paprika, turmeric, and diced garlic cloves.
  • Once the cauliflower has been seared on both sides, remove it from the pan and set aside. Turn heat on the skillet to medium heat and now we'll cook chicken. Add the chicken to the pan and leave it to sear until golden brown. If you are using chicken thighs with the skin on, place them in the pan skin side down so you get that nice crispy skin. Once the first side of the chicken is nicely seared, approximately 3 to 5 minutes, flip and repeat to sear on the other side. You will know when the chicken is ready to be flipped when it comes off the pan easily. If it is sticking to the pan when you try to flip, it is not ready and leave it a little longer. Once it releases easily, you know it is ready to be moved!
  • Now that we have seared our browned chicken thighs, add your white wine and chicken stock. Allow the liquid to deglaze the pan. Stir and scrape the bottom of the pan to release the brown bits that make this great recipe so delicious! Add the chickpeas and seared cauliflower to the skillet and reduce to low heat so the broth is simmering. Cover and let cook for another 15 to 20 minutes, until the chicken is cooked through and its internal temperature reaches 165F. It will be fall off your fork tender. This is one of my favorite chicken recipes because it is so versatile. You could add more of your favorite Mediterranean ingredients in at this stage, such as Kalamata olives, lemon slices, artichoke hearts or fresh herbs. It is such a flexible recipe that you really can't go wrong!
  • Finally, once the chicken is fully cooked, Serve over rice with the tahini sauce, sprinkle with fresh dill, feta cheese, maybe some pepper flakes and a little olive oil. Enjoy!
This is also one of Julian's favorite recipes, and I always find myself wondering how there isn't more left over for lunches the next day!

How to Prepare Your Tahini Sauce

The best way to prepare this sauce is in a small bowl. Add the lemon juice and garlic to the bowl and stir together. Let is sit for a couple of minutes. Next, add the tahini, salt, and cumin and whisk together. It will be quite stiff. Now, add the cold water a little at a time and whisk it in. It will get much smoother really quickly! Once you've whisked in enough water to reach your desired consistency, stop. Serve over your chicken and enjoy!

Mediterranean braised chicken on black plate
Mediterranean braised chicken

Other Recipes You Will Love

If you enjoyed this recipe, here are some other chicken dishes you will love!

Mediterranean Braised Chicken with Cauliflower and Chickpeas

Flavors of the Mediterranean come to life in this dish. These Mediterranean braised chicken thighs with cauliflower and chickpeas are a deliciously healthy meal to make on a week night or on the weekend to impress friends!

Author:
Kirsten

Ingredients

For the Chicken:

  • 1lb boneless skinless chicken thighs
  • 1 small head cauliflower, sliced into 1cm wide steaks
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 2 cloves garlic, diced
  • 1/4 cup dry white wine
  • 3/4 cup low sodium chicken broth
  • 398ml canned chickpeas, drained and rinsed (1 can)
  • feta cheese
  • fresh dill

For the Tahini Sauce:

  • 2 cloves garlic, crushed
  • 2 tbsp lemon juice
  • 1/4 cup tahini
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 3 tbsp cold water (more or less depending on your preferred consistency)

Instructions

For the Chicken:

  1. Season chicken pieces with salt and pepper and set aside. Heat an oven proof non-stick skillet over medium-high heat until it is nice and hot. Add the cauliflower to the pan in a single layer and let it sit and sear until it is charred, approximately 2 to 3 minutes. Flip and repeat on the other side. While the cauliflower cooks, toss the chicken with the olive oil, lemon juice, oregano, rosemary, thyme, onion powder, paprika, turmeric, and diced garlic cloves.
  2. Once the cauliflower has been seared on both sides, remove it from the pan and set aside. Turn heat on the skillet to medium heat and add the chicken to the pan and leave it to sear until golden brown. Once the first side of the chicken is nicely seared, approximately 3 to 5 minutes, flip and repeat to sear on the other side. You will know when the chicken is ready to be flipped when it comes off the pan easily.
  3. Add white wine and chicken stock and allow the liquid to deglaze the pan. Stir and scrape the bottom of the pan to release the brown bits on the bottom. Add the chickpeas and seared cauliflower to the skillet and reduce to low heat so the broth is simmering. Cover and let cook for 15 to 20 minutes, until the chicken is cooked through and its internal temperature reaches 165F.
  4. Once the chicken is fully cooked, Serve over rice with the tahini sauce, sprinkle with fresh dill, feta cheese, and a little olive oil. Enjoy!

For the Tahini Sauce:

  1. Add the lemon juice and garlic to a small bowl and stir together. Let is sit for a couple of minutes.
  2. Add the tahini, salt, and cumin and whisk together. It will be quite stiff.
  3. Add the cold water a little at a time and whisk it in. It will get much smoother really quickly! Once you've whisked in enough water to reach your desired consistency, stop. Serve over your chicken and enjoy!

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