This is full of flavor, and uses an interesting mix of ingredients, including cinnamon. I adapted my version of a recipe, which appeared online in New York Times Cooking. It caught my attention because it is Greek, uses cauliflower and Kalamata olives, and was a good way to use leftover rotisserie chicken. The original recipe uses whole chicken thighs and drumsticks, but our family prefers boned chicken in stews.
Greek Chicken Stew with Cauliflower and Caramelized Onions
2 tablespoons extra virgin olive oil
1 large red onion, chopped
4 garlic cloves,minced
3-4 cups rough chopped rotisserie chicken
2 tablespoons red wine vinegar
28-ounce can chopped tomatoes
Salt and freshly ground pepper
½ teaspoon dried thyme (I use Penzey’s French Thyme)
1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
1/2 cup pitted Kalamata olives
2 tablespoons chopped flat-leaf parsley
2 ounces feta cheese, crumbled
Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken pieces. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add onion and a pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
Add the garlic and stir together for a minute or two more, then add the tomatoes and their juice, cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly. Return the chicken pieces to the pot. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce heat, cover and simmer 20 minutes.
Add cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender. Sprinkle Parsley and Feta cheese on top. Serve over rice.