Sunday, 3 August 2014

Karen Martini 's Roast Chicken with green olives, almonds and oregano.

This week has been a bit of a busy shamozzle.

Monday night I had planned to cook... grocery shopping didn't finish until after 7pm and the thought of cooking and having to wash up was so daunting that when Tristan offered to buy us pizza I jumped at it.

Tuesday night I cooked Karen Martini's Roast Chicken with green olives, almonds and oregano but instead of it taking about 30 minutes in the oven like the recipe said it took about an hour which meant we didn't eat dinner till about 8:30pm and then still had the washing up to do so blogging didn't happen.

Wednesday night I had team meeting at work and we are spoilt and get fed dinner during the meeting. We had a delicious vegetarian Nepalese Feast which also made up my lunch on Thursday.

Thursday night I finished work later than normal and Tristan had cooked chicken taco's for dinner and cleaned up too (spoilt rotten!).

Friday night went pear shape after I popped my car tyre trying to turn around in our street to park and hit the gutter and ended up in a flood of tears sitting in my car after a stressful day. That then meant we were going out for a strong drink and pub dinner.

Saturday was kind of productive... feeling a little sorry for myself after too many $5 vodkas the night before I made a red velvet cake for my sister's birthday BBQ that night, a mexican layer dip and burnt toasted sandwiches. I barely had time to recover before I was handed a glass of champagne and Saturday night shenanigans started - which were very chilled out after the Friday night we had.

Lets get back on track with Tuesday's dinner. Karen Martini's Roast Chicken with green olives, almonds and oregano from Where the Heart is. It was soooooo tasty but it also could have been the fact that my stomach was eating itself because we were so hungry by the time it was ready and so over hearing my iphone timer going off every 15min while I checked if the potatoes were done or not. I think my down fall was that I put it all into a dish that was deep so it took longer for the potatoes to cook rather than if I had spread it out in a shallow baking dish or it could have been our oven... it isn't fan forced and things do take a little longer in there and 90% of the time I get the conversion of celsius to fahrenheit wrong.

Karen Martini 's Roast Chicken with green olives, almonds and oregano

Tristan didn't seem too keen that there was almonds in the dinner when I started cooking it but I added them in there anyway and I got no complaints when I served it. My photo's of the final result aren't crash hot so I haven't uploaded them considering I had the hunger grumps when it was finally ready. I would defiantly make it again but allow more time to cook it and put in a different tray. It would be a great recipe to double and make for a dinner party because you can have everything ready before and just bung it in the oven. Not your average one pot roast chicken thats for sure!

Karen Martini 's Roast Chicken with green olives, almonds and oregano

Roast Chicken with green olives, almonds and oregano by Karen Martini (from Where the Heart is).

serves 4

1 cup of blanched almonds, roughly chopped
80g pitted green olives, chopped
1 cup flat leaf parsley, finely chopped
1 bunch oregano leaves, finely chopped
2 green chilli's, sliced
100mL extra virgin olive oil
cracked black pepper
2 red chilli's, finely chopped
4 cloves of garlic, crushed
1 lemon, juice and zest
salt flakes
1.5 tbsp dijon mustard
4 free range chicken marylands (I used 'lovely-legs' instead)
3 desiree potatoes, peeled and finely sliced
2 red onions, sliced into rings
1/2 cup water (125mL)
1/2 cup white wine (125mL)

- Turn oven on to 200 degrees celsius.

- Put your almonds, olives, parsley, oregano, and green chilli's and some of the olive oil in a bowl and season with black cracked pepper.

- In a separate bowl, mix together the red chilli, garlic, lemon zest, lemon juice and mustard then season with salt flakes and cracked pepper. Coat the chicken pieces in this mixture and let sit for 10min to absorb the flavours of the marinade.

- Add the remainder of the olive oil to a frying pan on high heat and brown chicken pieces until golden on all sides. Once all the chicken is browned add it to the almond mixture and mix together.

- Add potato and onion to a greased oven proof dish then top with the chicken pieces and all the marinade misture. Pour over the wine and water. Cover with foil.

- The recipe says to bake it for 15min covered then 10-15 min uncovered but it depends on when your potatoes are cooked. Check how they are doing after the first 15min and you may need longer if you stuffed everything in a dish too small (I baked this fro about 1 hour total). Enjoy.

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