Roast chicken with red pepper and olive relish

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

15.00 ml fresh chillies — 573
2.00 garlic — cloves, finely chopped
salt and freshly ground black pepper
2.00 kg chicken — halved
4.00 potatoes — peeled, wedges
500.00 ml water — boiled
RED PEPPER AND OLIVE RELISH
30.00 ml fresh chillies — 573
1.00 onion — finely chopped
4.00 garlic — cloves, finely chopped
1.00 red pepper — finely chopped
24.00 olives — black, pitted and chopped
30.00 ml capers — chopped
4.00 anchovy fillets — chopped
30.00 ml sprig lemon thyme — lemon
2.00 ml red pepper — flakes
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Method:

Pat olive oil, garlic and seasoning over chicken. Place potatoes in a roasting pan and add boiling water. Arrange chicken on rack and place over potatoes.
Cover loosely with foil and roast at 200 ºC, in centre of oven, for 30 minutes. Uncover and roast for a further 1 1/4 hours, or until chicken is golden brown.
RED PEPPER AND OLIVE RELISH: While chicken is roasting, heat oil in a pan and add onion and garlic. Sauté for 5 to 6 minutes, add red pepper, olives, capers, anchovies, thyme and pepper flakes. Heat through.
Serve each portion of chicken with a spoonful of relish, steamed green beans and potatoes.



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