September 25th, 2012
I had lots of leftover black olives and a lonely chicken in the fridge, so I decided to combine the two. I first had something like this at a Moroccan wedding in Paris, almost 20 years ago. It’s very simple and remarkably tasty!
Roast Chicken stuffed with Olives recipe (serves 3 – 4):
1 whole chicken 3 – 4 lbs
a cupful of olives
6 – 8 pieces of garlic, bruised and peeled
2 – 3 slices of lemon
4 sprigs of thyme
3 knobs of butter
1 glass of red wine
a splash of red wine vinegar
Sea salt and cracked black pepper
Sprinkle some seasoning inside the chicken, then stuff with a knob of butter, garlic, lemon, olives and thyme. Rub the bird all over with the remaining butter (or olive oil if you prefer) – put it into a greased oven dish and add a little seasoning on top. Pour in the red wine and vinegar. Cook in a pre heated oven, at 200º C for one to one and a half hours. Baste the chicken every 20 minutes and test to see that the juices run clear when it looks done.
Serve with couscous or rice. I drank a very nice red Corbières with it – La Volière des Ollieux. It seemed quite fitting, the vineyard was planted on or by an olive grove (ollieux means olive groves in the Occitan language) in the 12th century by Cistercians.