Kangaroo Island Chicken
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Ingredients
- 1lemon
- 4boned chicken thighs, cut in half
- 10 tbspExtra Virgin Olive Oil
- 2garlic cloves, peeled and crushed
- 0salt and pepper
- 2anchovy fillets
- 0.5 cuppitted and finely chopped green olives
- 1garlic clove, minced
- 0.5 cupchopped fresh parsley, (preferably Italian)
- 1 tbspwhite wine vinegar
- 1 tbspred wine vinegar
- 2bulbs fennel
- 4lemon wedges
- 0parsley leaves for garnish
- 0black olives
Instructions
- 1
Zest the lemon. Marinate the chicken with the lemon zest, two tablespoons olive oil, crushed garlic and salt and pepper for two hours or overnight.
- 2
To make relish: mash the anchovies and place in a food processor with the green olives, minced garlic, parsley, vinegar, juice of lemon and another six tablespoons of olive oil. Mix well. Season with salt and pepper.
- 3
Grill chicken, preferably over charcoal.
- 4
Remove the chicken from the chargrill, cut into small pieces and toss with the relish.
- 5
To accompany this dish, slice some fennel into large wedges and pour over a couple of tablespoons of olive oil, a little sugar and a tablespoon of red wine vinegar. Cover in alfoil and cook in the oven for about fifteen minutes.
- 6
Serve warm or at room temperature garnished with lemon and parsley leaves and scattered with black olives around the dish.