Greek Chicken Stew With Cauliflower and Olives

• Meat

  • 6 Chicken legs and/or thighs

• Produce

  • 1 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 1 Red onion, large
  • 1/2 tsp Thyme, dried
  • 1 28-ounce can Tomatoes

• Condiments

  • 12 Kalamata olives (about 45 grams

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 1 oz Feta cheese

• Other

  • 1 Small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick

Found on cooking.nytimes.com