1tablespoonGreek seasoningI use one from Spice & Tea Exchange, but Cavender's works great too.
1teaspoonground black pepper
3whole garlic cloves peeled
2tablespoonfreshly squeezed lemon juice
1 ½teaspoonfresh or dried oreganofinely chopped if fresh
1cuporganic chicken stocknot broth, you want the rich flavor from the stock
1cuppitted Kalamata olives
½cuproasted red peppersIn the jar, drained and chopped
¼cupsundried tomatoes in olive oildrained and chopped
For the "rice":
1.5tablespoonextra 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.
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.