Fresh and flavorful, adventurous and aromatic – this dish is a far cry from the typical “chicken and vegetables” dinner. We start with our pasture-raised chicken thighs from Cook’s Venture which are dry-rubbed in a sage and curry seasoning before being seared and baked. We then serve these chicken thighs over a bed of shaved Brussels sprouts and cauliflower rice. We top all of this off with a raisin and tomato salad to bring in those highly-favored sweet and fresh elements that help round out this dish.