Greek Chicken Stew with Cauliflower is a healthy and flavorful meal that showcases the bright flavors of the Mediterranean.
I know I have gone a little cauliflower crazy, but it is so flexible, so healthy, and unlike, for example, zucchini (another go-to vegetable I love) my kids love it too. Now in this particular case I was not adding cauliflower to anything; rather cauliflower was what I had in my crisper drawer, and Martha Rose Shulman’s NY Times recipe for Greek Chicken Stew with Cauliflower and Olives is one of the top recipes to pop up on a search for chicken and cauliflower. And I love Shulman and her recipes, so making it was a no brainer.
This is a short but sweet post, because I mostly followed her recipe for Greek Chicken Stew with Cauliflower and as such am just linking you to it (see paragraph above). The first change is that I did not bother skinning my chicken legs. The second is not a change so much as a clarification: after thinking about it for a while, I decided to use Ceylon cinnamon for its gentle fruitiness. If you use a Cassia cinnamon report back and let me know how it is! As you can see in the pictures, I served the dish on couscous. I realize this drives traditionalists crazy, as any Moroccan will tell you that couscous is its own dish. But Alex adores couscous, so occasionally I like to use it similarly to rice to make her happy. The last and most important change is that I added several handfuls of golden raisins to the dish. For me the sweet contrast really perked things up and made the dish.
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