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