Citrus and olive chicken on wild rocket

SHAPE
4 servings Prep: 30 mins, Cooking: 15 mins
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Poultry

By Food24 November 03 2009
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Ingredients (13)

8.00 chicken — skinned
20.00 olives — calamata
0.00 lemon — oange for garnish
STUFFING
4.00 garlic — large cloves, crushed
250.00 ml fresh Italian parsley — and chives, chopped
0.00 salt and freshly ground black pepper
10.00 ml fresh chillies — 573
Sauce
0.00 lemon — juice only
0.00 stock — chicken
0.00 wine — white
0.00 olive oil
5.00 ml sugar
0.00 salt and freshly ground black pepper
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Method:

Make shallow slits in each chicken piece.

Depip the olives and set aside.

Mix the stuffing ingredients together to make a chunky paste.

Push the stuffing into each slit, and rub excess over the chicken pieces.

Mix sauce ingredients together and pour into a roasting pan.

Add chicken pieces (don’t do this the other way around or you’ll wash off the green bits.

Roast in a 200 °C preheated oven for 20 minutes.

Add olives and roast for a further 10-15 minutes.

Serve sprinkled with thinly sliced lemon and orange peel on a bed of fresh rocket – the heat of the chicken and the pan juices will wilt the rocket – with wholewheat couscous or garlic and olive oil mash.



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