Some Mambo Italiano Chicken
Italian Chicken with Peppers
& Olives taken from Nigellissima
by Nigella Lawson
Whilst looking for a healthier alternative to your usual Sunday
roast, this recipe leapt out and ticked the boxes. We knew the sweetness of the
red peppers would mix perfectly with the saltiness of the olives and pick the
chicken up to another level of flavour. A great accompaniment with this would
be rosemary new potatoes (although for dietary purposes on this occasion we had
just the chicken & veg)
Serves
2
Components
2 Free Range Chicken
Breasts
50g Serrano Ham, sliced
1 Red Pepper, sliced
lengthwise
1 Leek, cut into
quarters
1 Red Onion, cut into
quarters
50g Pitted Green Olives with
Chilli
1 Tablespoon of Olive Oil flavoured with
Basil
1 knob Butter
1 half a Lemon to
squeeze
1 tsp dried Rosemary
Salt & Pepper to
season
Preheat the oven to
200c. Get your prepped veggies and put into a roasting tray or ovenproof dish
and pour over the olive oil and the dried rosemary. Toss them around to ensure
they’re fully suited and booted and ready for the oven.
2.
Make a gap in your
vegetables and place the chicken in them with half a knob of butter on each
along with a sprinkling of salt and grinding of pepper and a further dusting of
dried rosemary.
3.
Squeeze the lemon over everything.
These ingredients can
now be left in the oven for 20-25 minutes to soften, ooze, marry and golden. The
smell from the oven when this is ready will set you up for a great healthy
feast. Enjoy!