This is an easy dish to make, using a whole cut up chicken or selected pieces.
The recipe calls for chicken, carrots, capers, white wine, rosemary, kalamata
olives, salt, and olive oil. Serve over rice for a great meal.
Serving Size: 10 INGREDIENTS: 4 chickens, 1.1 kg each, quartered 1 head of garlic, peeled and finely puréed ¼ cup dried oregano Coarse salt and freshly ground pepper to taste ½ cup red wine vinegar ½ cup olive oil 1 cup pitted prunes ½ cup pitted Spanish green olives ½ cup capers with a bit […]
Serving Size: 4 INGREDIENTS: 3 tablespoons extra-virgin olive oil 1 fresh swordfish or tuna steak, cut 3/4-inch (2 cm) thick (about 1 pound/500 grams) Sea salt and freshly ground black pepper to taste 1 small onion, minced 1 rib celery, cut into thin slices 1 (28-ounce/765-gram) can peeled Italian plum tomatoes in juice or one […]
The flavours of eggplant and olives complement each other quite well and work very nicely in this dish to serve 4.
