Citrus and olive chicken with wild rocket

Recipe from: 8/19/2004 12:00:00 AM

Ingredients 17
Servings 4
Time

Ingredients

  • 8
    chicken pieces, skin removed
  • 20
    calamata olives, pitted
  • STUFFING
  • 4
    plump garlic cloves, crushed
  • 250
    ml
    chopped Italian parsley and chives
  • seasalt and freshly ground black pepper
  • 30
    ml
    olive oil
  • SAUCE
  • 1
    each lemon and orange, the juice
  • 125
    ml
    chicken stock
  • 125
    ml
    white wine
  • 60
    ml
    olive oil
  • 5
    ml
    sugar
  • seasalt and freshly ground black pepper
  • TO SERVE
  • wild rocket leaves
  • 1
    each, orange and lemon, the rind cut into thin strips
 

Method

 
Preheat the oven to 200 °C.
Make shallow incisions in each chicken piece.
Mix all the stuffing ingredients to make a chunky paste and press a little of the mixture into each incision.
Rub the rest of the mixture over the chicken pieces.
Mix all the sauce ingredients and pour into an oven pan.
Place the chicken pieces in the sauce and bake for 20 minutes.
Add the olives and bake for another 10 to 15 minutes.
Serve on wild rocket leaves with a scattering of citrus rind and couscous or mashed potatoes with garlic and olive oil.
The heat of the the chicken and pan juices will cause the rocket to wilt.
 

Read more on: poultry  |  bake
 

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