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close up of greek stew in a dutch oven with a spoon

Low Carb Greek Chicken Stew

A mouthwatering recipe for braised Greek chicken stew made with fresh garlic, olives, tomatoes, roasted peppers, capers and Mediterranean spices.
Course Main Course, Soup
Cuisine Greek
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 436kcal
Author Amee


  • Dutch Oven


  • 3 tablespoon extra virgin olive oil
  • 6 chicken thighs bone-in and skin-on, trimmed
  • 1 tablespoon Greek seasoning I use one from Spice & Tea Exchange, but Cavender's works great too.
  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • 1 cup onion chopped
  • 2 tablespoon garlic minced
  • 3 whole garlic cloves peeled
  • 2 tablespoon freshly squeezed lemon juice
  • 1 ½ teaspoon 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
  • ½ cup roasted red peppers In the jar, drained and chopped
  • 1 tablespoon capers drained
  • ¼ cup sundried tomatoes in olive oil drained and chopped
  • For the "rice":
  • 4 cups cauliflower florets
  • 1.5 tablespoon extra virgin olive oil
  • sea salt and pepper to taste


  • 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. Test chicken with a meat thermometer and make sure it has reached a safe 165 degrees F.
  • To prepare the cauliflower rice:
  • Boil cauliflower for 8 minutes or until tender.
  • Drain.
  • Return to pan and add oil, salt and pepper and mash gently with a fork or potato masher until cauliflower resembles rice.


  • Mise en place! Once you start cooking, this stew comes together quickly, so it's helpful to have each element prepped and portioned before getting started.
  • A reader mentioned having success adapting the recipe for the Instant Pot. They first browned the thighs in SAUTE mode, then sauteed the onions and garlic, and finally added everything else to the pot and cooked in MEAT/STEW mode for 15 minutes.


Calories: 436kcal | Carbohydrates: 12g | Protein: 22g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1114mg | Potassium: 643mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 2mg