serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Mediterranean Made Easy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
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.
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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.
Stream free On Demand
Mediterranean Made Easy
