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Summer Chicken With Peppers

  • 6
Summer Chicken With Peppers

Flavours of Southern Spain this chicken is delicious served Mediterranean fashion - late in the evening with a crisp wine and fresh greens.


  • 4 Tblsp olive oil
  • 3 Tblsps chopped majoram or oregano
  • 1 Tblsp flaky sea salt or 1 tsp fine milled salt
  • 8 chicken leg and thigh portions, or 2 whole chicken, cut into 8 portions
  • 6 peppers, red or red and yellow, cored and deseeded
  • 3 red onions, peeled and quartered
  • 12 whole cloves garlic, crushed but not peeled
  • 12-18 fat juicy Spanish green olives
  • 1 cup Sherry (try Amontillado-style)
  • 1 orange, peeled and segmented


  1. Mix the oil, salt and half the herbs together. If using chicken leg and thigh portions, cut in half and toss in the herb oil. Cover and marinate for 10-15 minutes or refrigerate and marinate overnight.
  2. Heat a large frying pan and brown the chicken pieces on all sides over a moderate heat. (You can leave the skin on or off as wished). Transfer to a 180 degrees Celsius oven for 20-25 minutes or until well cooked and crispy. (See Cook's Tip). Reserve any cooking juices.
  3. Cut the peppers into thick slices and add to the pan with the onions and garlic and toss over a moderate heat so that they begin to brown a little. Stir in the olives, Sherry, orange segments and remaining majoram or oregano and cooking juices. Cover and simmer for 15 minutes, then lift the lid and simmer uncovered for a further 15 minutes until most of the juices have evaporated.
  4. Serve the chicken and peppers on couscous with a crisp salad to follow.

Cooks Tips

This recipe is ideal for barbecuing. Cook the chicken on the barbecue and serve with the peppers and warm sauce to accompany.

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