Ingredients
12 Boneless, skinless chicken thighs
1 head Cauliflower head
1 Red Onion
4 Carrots
6 cloves Garlic
4 tablespoons Red Wine Vinegar
3 tablespoons Oil
1 tablespoon Cinnamon
1 tablespoon Thyme
2 cans Diced Tomato
1 batch Feta Cheese
1 bunch Parsley
Preparation
Brown Chicken in oil in Dutch Oven in batches and reserve on a plate/bowl
Deglaze pan with vinegar. Add more oil and saute onion until soft.
Coat cauliflower and carrot pieces with oil and sprinkle with thyme then roast in 400 oven until done. About 20 minutes or so.
Add garlic to pan and cook for a minute or two. Then add tomatoes, cinnamon and thyme and simmer for a few. Then add chicken and any juices to pan. Add liquid (stock or water) to make sure chicken is barely covered and simmer for 10 minutes or so.
Add roasted veggies and parsley and simmer for a few minutes.
Serve of grain of choices (cous cous, rice…) and top with Feta Cheese, chopped parsley and some toasted nuts (almond slivers, pine nuts…)
