Greek Chicken and Cauliflower Stew

This Greek chicken stew is a nice variation on the previous French recipe. However, the fresh herbs (in this case, parsley) are essential, as is the feta cheese, but these ingredients should be available in most supermarkets in Britain and the United States.

The dried thyme is an optional ingredient, and can be replaced with either dried oregano or dried basil, if that is all you have available.

The olives are also an optional ingredient, and do not necessarily have to be added.


  • 3 tablespoons of olive oil
  • 2 cups of water
  • 5-6 chicken thighs
  • 1 cinnamon stick (or some ground cinnamon if you cannot get a stick)
  • ½ teaspoon ground black pepper
  • 2 medium red onions, chopped up
  • 5 cloves of garlic, chopped up
  • ½ teaspoon dried thyme
  • 250g fresh tomatoes, chopped up
  • 1 small cauliflower, or ½ a large one, broken into florets and sliced about
    ½ an inch thick
  • fresh parsley, chopped up (about a handful)
  • 10 green olives, cut into halves (optional)


    Preparation method 


  • Heat up the olive oil in a large sauce pan. Add the cinnamon stick and fry till it crackles.
  • Throw in the chopped onions and cook for two minutes. Then add the garlic and dried thyme, and cook for one more minute
  • Add the chicken pieces and brown on each side for two minutes.
  • Then add the chopped tomatoes and cauliflower and cook for another five minutes.
  • Add the water, and a little bit of salt to taste, then bring the pot to the boil, and allow to simmer over a low heat for 20 minutes. 
  • Finally add the parsley and the feta cheese to the pot and cook for another one minute.
  • Serve with pita bread, if available, or crusty white bread.

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