(One pot budget chicken dinner)


4 chicken thighs, bone in and skin on

1 head cauliflower, cut into florettesIMG_3660.JPG

1 Spanish onion, diced

1 medium eggplant, ½” dice

1 pint grape tomatoes, halved

¼ cup kalamata olives, pitted

1 tablespoon capers

2 limes, juiced

Olive oil for pan

1/3 cup rice or wine vinegar, plus more to taste

2 tablespoons tamari or fish sauce

1 teaspoon minced garlic (or ½ tsp pureed garlic)

lemon juice (optional)

kosher salt

coarse black pepper


  1. Toss the lime juice and tamari into the eggplant with some kosher salt and set aside.
  2. Fill the bottom of a deep sauté pan with olive oil; set on medium high heat.
  3. Pat the chicken thighs dry and season generously with salt and pepper.
  4. When oil is hot, place thighs, skin side down, in pan. Let cook until the skin is loosened from bottom of pan; turn and sear another few minutes.
  5. Remove chicken and replace with cauliflower; let roast, turning sparingly, until browned slightly. Remove from pan.
  6. Toss the onions into the oil (you may need to add a little more oil) and sauté, scraping up bits from the bottom of the pan. When the onions turn golden, add the garlic and the eggplant.
  7. When everything is sizzling, add the vinegar (it will sizzle) and let it reduce a bit.
  8. When nearly reduced, return the chicken and cauliflower to the pan; add the tomatoes, olives and capers. Add water (or wine) to almost cover. Bring to a boil, then reduce heat to simmer, cover and let cook 20-25 minutes, or until chicken starts to come away from the bone.
  9. Correct seasoning - this is when I like to add a little lemon juice for taste.
  10. Remove thighs and de-bone, folding the meat back into the stew.
  11. Can be served as is, or over quinoa, couscous or rice.

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