Ingredients

The following ingredients have 8 Servings
  • 3 to 4 tablespoons extra virgin olive oil
  • 6 to 8 boneless chicken thighs (trimmed, skin on)
  • 1 tablespoon Greek seasoning (I use one from Spice & Tea Exchange)
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 cup onion (chopped)
  • 2 tablespoons garlic (minced, plus 3-4 whole cloves of garlic peeled)
  • 2 tablespoons lemon juice (freshly squeezed )
  • 1 to 2 teaspoons oregano (fresh or dried, 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 roasted red pepper (chopped )
  • 1 tablespoon capers (drained)
  • 1/4 cup sundried tomatoes (in olive oil, chopped)
  • 4 cups cauliflower florets
  • 3 tablespoons extra virgin olive oil
  • sea salt and pepper (to taste)

Instruction

  • 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. Remove from oven and serve over cauliflower "rice" (see recipe below).