Low Carb Greek Chicken Stew

Name: Low Carb Greek Chicken Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Greek
Ingredients: 4 ½ tbsp Extra Virgin Olive Oil (3 tbsp extra virgin olive oil + 1.5 tbsp extra virgin olive oil); 6 pieces Chicken Thigh (6 chicken thighs bone-in and skin-on, trimmed); 1 tbsp Greek Seasoning (1 tbsp Greek seasoning I use one from Spice & Tea Exchange, but Cavender's works great too.); 1 tsp Sea Salt (1 tsp coarse salt + sea salt and pepper to taste); 1 tsp Black Pepper (1 tsp ground black pepper); 1 cup Yellow Onion (1 cup onion chopped); 2 tbsp Garlic (2 tbsp garlic minced + 3 whole garlic cloves peeled); 2 tbsp Lemon Juice (2 tbsp freshly squeezed lemon juice); 1 ½ tsp Oregano (1 1/2 tsp fresh or dried oregano finely chopped if fresh); 1 cup Chicken Stock (1 cup organic chicken stock not broth, you want the rich flavor from the stock); 1 cup Kalamata Olive (1 cup pitted Kalamata olives); ½ cup Red Pepper (1/2 cup roasted red peppers In the jar, drained and chopped); 1 tbsp Capers (1 tbsp capers drained); ¼ cup Sun-dried Tomatoes (1/4 cup sundried tomatoes in olive oil drained and chopped); 4 cup Cauliflower (4 cups cauliflower florets)

Low Carb Greek Chicken Stew - Main Course,Soup (Greek)

50 minGreek

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free
Dairy Free
Low Carb
Egg Free

Ingredients

For 6 servings

Extra Virgin Olive Oil4 ½ tbsp · 3 tbsp extra virgin olive oil + 1.5 tbsp extra virgin olive oil
Chicken Thigh6 pieces · 6 chicken thighs bone-in and skin-on, trimmed
Greek Seasoning1 tbsp · 1 tbsp Greek seasoning I use one from Spice & Tea Exchange, but Cavender's works great too.
Sea Salt1 tsp · 1 tsp coarse salt + sea salt and pepper to taste
Black Pepper1 tsp · 1 tsp ground black pepper
Yellow Onion1 cup · 1 cup onion chopped
Garlic2 tbsp · 2 tbsp garlic minced + 3 whole garlic cloves peeled
Lemon Juice2 tbsp · 2 tbsp freshly squeezed lemon juice
Oregano1 ½ tsp · 1 1/2 tsp fresh or dried oregano finely chopped if fresh
Chicken Stock1 cup · 1 cup organic chicken stock not broth, you want the rich flavor from the stock
Kalamata Olive1 cup · 1 cup pitted Kalamata olives
Red Pepper½ cup · 1/2 cup roasted red peppers In the jar, drained and chopped
Capers1 tbsp · 1 tbsp capers drained
Sun-dried Tomatoes¼ cup · 1/4 cup sundried tomatoes in olive oil drained and chopped
Cauliflower4 cup · 4 cups cauliflower florets

Make it mine in the app

Steps

1Preheat oven to 450 degrees.
2Heat oil in a dutch oven over medium-high heat.
3Sprinkle chicken evenly with salt, pepper and Greek seasoning.
4Cook chicken, skin side down for 3 minutes, flip and add onion, garlic (minced and whole), lemon juice and oregano.
5Cook for 5 minutes.
6Add chicken stock, olives, red peppers, capers and sun-dried tomatoes.
7Bring 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.
8To prepare the cauliflower rice:
9Boil cauliflower for 8 minutes or until tender.
10Drain.
11Return to pan and add oil, salt and pepper and mash gently with a fork or potato masher until cauliflower resembles rice.