INGREDIENTS
6
Chicken legs and/or thighs
1 tbsp
Flat-leaf parsley
2
Garlic cloves
1
Red onion, large
1/2 tsp
Thyme, dried
1 28 ounce can
Tomatoes
12
Kalamata olives (about 45 grams)
1/2 tsp
Cinnamon
1
Salt and freshly ground pepper
2 tbsp
Olive oil, extra virgin
2 tbsp
Red wine vinegar
1 oz
Feta cheese
1
Small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick