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Greek Chicken Stew With Cauliflower And Olives
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 2 to 4 garlic cloves (to taste), minced
- 6 to 8 chicken legs and/or thighs, skinned
- 2 tablespoons red wine vinegar
- 1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
- ½ teaspoon cinnamon
- Salt and freshly ground pepper
- ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
- 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
- 1 to 2 tablespoons chopped flat-leaf parsley
- 1 to 2 ounces feta cheese, crumbled (optional)
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