Watch your back.

I decided to make this because it was different. Greek! And because it had fennel bulb in it. AND cauliflower. Fennel is new to me, obviously. Cauliflower is old to me, but I don't know what to do with it other than slather it with cheese, so I don't buy it. Ever.

"Greek Chicken Stew" (6 quart pot)

The original recipe is HERE.

~1 lb boneless, skinless chicken thighs
~1 (14 oz can) diced tomatoes
~1 c veggie broth
~1/2 cup plain, fat free Greek yogurt
~1 small head cauliflower, chopped
~1 fennel bulb, sliced
~1 (12 oz) can artichoke hearts, drained
~1 large red onion, sliced
~1 T dried oregano (I thought we had fresh, but I thought wrong.)
~8 garlic cloves, minced
~2 t orange zest (I forgot to get lemon...again.)
~1 t salt
~1/2 t pepper

Brown chicken in a skillet over medium-high heat.
Turn once.
Spray a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the
Transfer chicken to crock pot.
Add cauliflower, fennel, and onion to crock pot.
Add garlic, zest, oregano, salt, and pepper.
Add broth and tomatoes.
Cover and cook on low for 8 hours.
Stir in yogurt and artichokes and cook for about another 15-30 minutes while you hightail it to the back yard to rip out the poison ivy you found this afternoon.

6 servings.

This was AMAZING. Go make it. Now. The end. (You can even put the olives in it if you're one of the weird people of the world who actually likes that kind of thing.)