- serves 4-6 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 free-range supermarket roast chicken
- ¾ cup extra virgin olive oil
- ½ tsp fennel seeds
- 2 fresh bay leaves
- 4 garlic cloves, roughly chopped
- 1 red onion, finely chopped
- 1 red capsicum, finely chopped
- 1 yellow capsicum, finely chopped
- 1 tsp chilli flakes
- ½ cup green olives
- 1 lemon, thinly sliced
- ¼ cup finely shredded flat-leaf parsley, to serve
- Crusty bread, to serve
Instructions
- Using kitchen scissors, cut the supermarket roast chicken into pieces, then arrange onto a large serving plate.
- Heat half the oil in a small saucepan over medium heat. Add the fennel seeds, followed by the bay leaves, garlic, onion and capsicums. Cook, stirring, until softened. Stir through the chilli flakes, olives, lemon and remaining oil. Cook, stirring occasionally, for a further 4 minutes, then pour everything over the chicken.
- Sprinkle the chicken with the parsley and serve with crusty bread on the side to dip into the flavourful oil.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
