Greek Chicken Stew with Cauliflower Rice

By 15 Comments

I love braising foods.  Braising meat yields tender, juicy and flavorful dishes and this Greek Chicken Stew is a favorite.  A heavy, coated cast iron pot works great for this cooking method and handles the high heat well.  I recommend using organic chicken thighs for two reasons: #1.  They’re cheaper than breasts (organic meat gets expensive!) and  #2.  The higher fat content adds more flavor and moisture to the meat, ending with fall-off-the-bone heaven!

greek chicken stew bowl


Greek Chicken Stew
Adapted from emeals (Paleo Family Plan)

Ingredients:
3-4 tbsp extra virgin olive oil
6-8 boneless chicken thighs, trimmed
1 tbsp Greek seasoning (I use one from Spice & Tea Exchange)
1 tsp coarse sea salt
1 tsp ground black pepper
1 cup chopped onion
2 tbsp minced garlic, plus 3-4 whole cloves of garlic peeled
2 tbsp freshly squeezed lemon juice
1-2 tsp fresh or dried oregano, finely chopped if fresh
1 cup organic chicken stock (not broth, you want the rich flavor from the stock)
1 cup pitted Kalamata olives
1/2 cup chopped roasted red pepper
1 tbsp capers, drained
1/4 cup chopped sundried tomatoes (in olive oil)

Directions:
Preheat oven to 450 degrees.  Heat oil in a dutch oven over medium-high heat.  Sprinkle chicken evenly with salt, pepper and Greek seasoning.  Cook chicken, skin side down for 3 minutes, flip and add onion, garlic (minced and whole), lemon juice and oregano.  Cook for 5 minutes.  Add chicken stock, olives, red peppers, capers and sun-dried tomatoes.  Bring to a boil, then cover and transfer to the oven to cook for another 25 minutes.  Remove from oven and serve over cauliflower “rice” (see recipe below).

greek chicken stew


Cauliflower Rice

Ingredients:
4 cups cauliflower florets
3 tbsp extra virgin olive oil
sea salt and pepper to taste

Directions:
Boil cauliflower for 8 minutes or until tender.  Drain.  Return to pan and add oil, salt and pepper and mash gently with a fork until cauliflower resembles rice.  

Print
Greek Chicken Stew with Cauliflower Rice
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 6 -8 servings
Author: Amee Livingston
Ingredients
  • 3-4 tbsp extra virgin olive oil
  • 6-8 boneless chicken thighs trimmed
  • 1 tbsp Greek seasoning I use one from Spice & Tea Exchange
  • 1 tsp coarse sea salt
  • 1 tsp ground black pepper
  • 1 cup chopped onion
  • 2 tbsp minced garlic plus 3-4 whole cloves of garlic peeled
  • 2 tbsp freshly squeezed lemon juice
  • 1-2 tsp fresh or dried oregano finely chopped if fresh
  • 1 cup organic chicken stock not broth, you want the rich flavor from the stock
  • 1 cup pitted Kalamata olives
  • 1/2 cup chopped roasted red pepper
  • 1 tbsp capers drained
  • 1/4 cup chopped sundried tomatoes in olive oil
  • For the "rice":
  • 4 cups cauliflower florets
  • 3 tbsp extra virgin olive oil
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Heat oil in a dutch oven over medium-high heat.
  3. Sprinkle chicken evenly with salt, pepper and Greek seasoning.
  4. Cook chicken, skin side down for 3 minutes, flip and add onion, garlic (minced and whole), lemon juice and oregano.
  5. Cook for 5 minutes.
  6. Add chicken stock, olives, red peppers, capers and sun-dried tomatoes.
  7. Bring to a boil, then cover and transfer to the oven to cook for another 25 minutes.
  8. To prepare the cauliflower rice:
  9. Boil cauliflower for 8 minutes or until tender.
  10. Drain.
  11. Return to pan and add oil, salt and pepper and mash gently with a fork until cauliflower resembles rice.

 

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Comments

  4. Anonymous says

    May 2, 2013 at 2:20 am

    I just made this. It’s amazing!!!! Our house smelled like heaven, what a wonderful recipe – our new favorite! Gave me a great reason to use our shiny new Le Creuset dutch oven 🙂

    Reply

    • Amee Livingston says

      September 17, 2014 at 4:58 pm

      Hi Sherry! Yes, it’s a seasoning blend. The one I use is from The Spice and Tea Exchange and includes: oregano, garlic, pepper, onion, sea salt, feta powder and lemon zest.

      Reply

  8. Cyndy Brown says

    September 27, 2015 at 10:14 pm

    I am making this tonight! Only I am using bone-in thighs, and I don’t have a dutch oven 🙁 so I guess i’ll use a roasting pan. Any helpful hints??

    Reply

    • Amee Livingston says

      September 28, 2015 at 12:50 am

      Hi Cyndy! Sorry, just seeing this. A deep oven-proof skillet should work well for this, too. I hope you enjoy the recipe.

      Reply

  9. Susan says

    October 7, 2015 at 8:07 pm

    Had to thank you for such a delicious recipe! I made this for lunch today, and I adapted it for my pressure cooker (Instant Pot). Used all ingredients as listed, but first browned the thighs lightly and sauteed onion and garlic in the juices. Added everything else in and hit the “Meat/Stew” button for 15 minutes. It was so full of flavor and went perfectly with mashed cauliflower. Many thanks! 🙂

    Reply

    • Amee Livingston says

      October 10, 2015 at 9:47 pm

      You are most welcome, Susan! I’m so glad that you enjoyed the recipe. Your pressure cooker version is a great idea!

      Reply

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