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Kangaroo Island Chicken




Source of Recipe


the web


List of Ingredients




1 lemon
4 boned chicken thighs, cut in half
10 tbsp extra virgin olive oil
2 garlic cloves, peeled and crushed
salt and pepper
2 anchovy fillets
1/2 cup pitted and finely chopped green olives
1 garlic clove, minced
1/2 cup chopped fresh parsley (preferably Italian)
1 tbsp white wine vinegar
1 tbsp red wine vinegar
2 bulbs fennel
4 lemon wedges
parsley leaves for garnish
black olives



Recipe



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.

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.


Grill chicken, preferably over charcoal. Remove the chicken from the chargrill, cut into small pieces and toss with
the relish.


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.
Serve warm or at room temperature garnished with lemon and parsley leaves and scattered with black olives around the dish.