Greek Chicken and Cauliflower Stew

Step 1

Prepare all your ingredients. Preheat oven to 410 F

Step 2

Add cauliflower to baking sheet and toss with drizzle of olive oil and pinch of salt and pepper. Spread out in single layer. Roast until browned with a bite and cooked through, 15-20 minutes.

Step 3

Meanwhile, heat large pan that has a cover over medium-high heat. Next add 1 Tbsp olive oil and brown chicken in batches 5 minutes on each side. Transfer chicken to plate and set aside nearby. Pour off excess fat. Then add vinegar to the pan and scrape up all the bits from the bottom of the pan.

Step 4

Add 1 Tbsp olive oil to the pan and reduce heat to medium. Add onion and a pinch of salt. Stir and cook until onions are soft, about 5 minutes.

Step 5

Reduce heat to low, cover and cook for 10 minutes, stirring occasionally until the onions are slightly caramelized and soft. Add minced garlic and stir, cooking until garlic is fragrant. This is about the time your roasted cauliflower should be ready to remove from the oven.

Step 6

Next add the tomatoes with their juices, cinnamon, thyme, salt and pepper. Bring to simmer and cook for 10 minutes.

Step 7

Add the cooked chicken pieces plus any juices and the olives to the pot. You may have to add water (or stock if readily available) so that it just covers the chicken. Simmer until chicken is heated and cooked through, about 10 minutes. Add roasted cauliflower to pan and stir to combine. Simmer for few more minutes. Salt and pepper to taste. (Add less salt if you plan to add feta.) Remove from heat and sprinkle parsley on top.

Step 8

When ready to serve, sprinkle feta on top. Serve with rice or grains. Enjoy!