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2 tablespoons extra virgin olive oil
1 large red onion, chopped
2-4 garlic cloves (to taste), minced
6 to 8 chicken legs and/or thighs (skinned ok)
2 tablespoons red wine vinegar
1 28-ounce can chopped tomatoes, with juice, pulsed in a food
processor (or crushed tomatoes)
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leavers
1 small or 1/2 large cauliflower, cored, broken into florets, and
sliced about 1/2 inch thick
12 kalamata olives (about 45 grams), pitted and cut in half (I
like to use more)
1 to 2 tablespoons chopped flat-leaf parsley
1 to 2 ounces feta cheese, crumbled (optional)
NOTE: To save time and mess, and to cut calories, I browned
the chicken in the broiler rather than in oil (as described
below), then added it to the sauteeing onion to get nice bits in
the pan. I also
Heat 1 tablespoon of the oil over medium-high heat in a large,
deep, heavy lidded skillet or casserole and brown the chicken, in
batches if necessary, about 5 minutes on each side. Remove the
pieces to a plate or bowl as they are browned. Pour off the fat
from the pan. Add the vinegar to the pan and scrape up all the
bits from the bottom of the pan.
Add the remaining tablespoon of the olive oil to the pan, and turn
the heat down to medium. Add the onion and a generous pinch of
salt and cook, stirring often and scraping the bottom of the pan,
until it begins to soften, about 5 minutes. Turn the heat to low,
cover and let the onion cook for 10 minutes, stirring from time to
time, until it is lightly browned and very soft. Add the garlic
and stir together for a minute or two more, until the garlic is
fragrant, then add the tomatoes and their juice, the cinnamon,
thyme, and salt and pepper to taste. Bring to a simmer and simmer
10 minutes, stirring from time to time, until the mixture is
reduced slightly and fragrant.
Return the chicken pieces to the pot, along with any juices that
have accumulated in the bowl. If necessary, add enough water to
barely cover the chicken. Bring to a simmer, reduce the heat,
cover and simmer 20 minutes. Add the cauliflower and kalamata
olives and simmer for another 20 minutes, or until the cauliflower
is tender and the chicken is just about falling off the bone. Stir
in the parsley, taste and adjust seasonings. Serve with grains,
with the feta sprinkled on top if desired.
Yield:* 4 to 6 servings
Nutritional information (4 servings, using 3 legs/3 thighs):363
calories (with olives & feta, 395)
Source: Martha Rose Shulman (in the New York Times)
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