Greek Chicken Stew With Cauliflower and Olives
"Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. And, important to note, you can freeze the finished dish, making it an excellent delivery to new parents or anyone in need of a home-cooked meal. Featured in: Chicken Stews, To Savor Or Store Away...."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 large red onion, chopped
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2 to 4 garlic cloves (to taste), minced
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6 to 8 chicken legs and/or thighs, skinned
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2 tablespoons red wine vinegar
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1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
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1/2 teaspoon cinnamon
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Salt and freshly ground pepper
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1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
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1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
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12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
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1 to 2 tablespoons chopped flat-leaf parsley
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1 to 2 ounces feta cheese, crumbled (optional)
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