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Greek Chicken Stew With Cauliflower and Olives

Martha Rose Shulman
  • 75 minutes
  • Serves 4 to 6

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