Name: Baked Green Olive Chicken
Yield: Serves 6
Ingredients: 1 whole bulb garlic, peeled and roughly chopped; 1 tsp salt; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 tbsp white wine vinegar; Freshly ground black pepper; 1 whole preserved lemon, cut into 4 chunks; ½ cup (125 ml) white wine; 1½ cups (375 ml) chicken stock; 1 cup (165 g) large green olives; 1 lemon, sliced finely with skin on; 2 tbsp olive oil; 6 chicken breasts, skin on

Preparation info

Serves
6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

An ideal dish to complement many of the salads in this book. Alternatively, serve with a creamy polenta and some vegetables from The Green Room for a delicious evening meal.

Ingredients

6 chicken breasts, skin on
1 whole preserved lemon, cut into 4 chunks
1 lemon, sliced finely with skin on

Method

To prepare the marinade

Combine the garlic, seeds, white wine vinegar, olive oil and white wine in a bowl.

Coat the chicken in the marinade and leave covered in the fridge for a minimum of 2 hours.

Preheat oven to 180°C.

Place a large frying pan over a

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Baked Green Olive Chicken

Ingredients

Method

To prepare the marinade

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