Name: Greek Chicken Stew with Cauliflower Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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A mouthwatering recipe for braised Greek chicken stew made with fresh garlic, olives, tomatoes, roasted peppers, capers, and Mediterranean spices.

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!

How To Make Braised Greek Chicken Stew

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).

How To Make 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.

If you love this recipe, you should also try this easy skillet Lemon Artichoke Chicken. It’s one of my favorite easy chicken recipes!