Greek Chicken Stew with Cauliflower Rice

Preparation 10 mins Cook Time 40 mins Total Time 0:50
Serves 6-8 servings     adjust servings


  • 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


  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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