Monday, February 17, 2014

Greek Chicken Stew - recipe (including photos)

  • 1 chicken breast
  • 1 cauliflower
  • 200 grams of olives
  • 1 onion
  • 4 tomatoes
  • 300 milliliters of tomato juice
  • 3 spoons with olive oil
  • 3 garlic cloves
  • 2 teaspoons with vinegar
  • 1/2 teaspoon with grounded cinnamon
  • 1/2 spoon with thyme
  • fresh parsley
  • feta cheese (optional)
  • pepper
  • salt

Heat 1 spoon with olive oil and add the chopped chicken. Cook the chicken for 10 minutes, then take it out on a plate. 

In the same pan where the meat fried, add the vinegar and let it simmer for a few moments.

Add the remaining olive oil and the chopped onion, cover and let it cook at slow fire for 10 minutes (until the onion is tender).

Add the chopped garlic and fry for another 5 minutes.

Add the chopped tomatoes, the tomato juice, the thyme, the salt, the cinnamon and the pepper.
Cook everything for 15 minutes at slow fire.

Add the chicken and cook everything for 20-25 minutes at medium fire.

Add the cauliflower (broken in small pieces) and cook for another 15 minutes.

Add the olives and let everything cook for another 10 minutes or until the cauliflower is tender.

Serve with fresh parsley and feta cheese (if desired).


The original recipe can be found here



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