This is another dish I adore for it’s “throw everything in a pan and bung it in the oven” wonderfulness. Ray McVinnie is one of my food heroes for his easy no-fuss approach to food, and this is an extremely tasty dish which takes minimum effort.
Chicken Baked with Olives
Enough chicken pieces for 4 people (i usually use chicken thighs for this)
3 tbsp olive oil (or often much less)
3 cloves crushed garlic
1 tbsp fresh thyme leaves
1 1/2 cups green olives (I love the big buckets of olives from Nosh)
1 tsp toasted coriander seeds (these really make this recipe rock)
1/2 cup sultanas
1/4 cup pine nuts
250 ml white wine
salt & pepper to taste
250 ml chicken stock (you may not need this)
1 3/4 cups orzo (or rice will also work well)
Place chicken in roasting pan skin side up (though I often use skinless, doesn’t seem to make a difference). Sprinkle everything except stock and orzo over top. Marinade if you have time (and if you don’t, don’t worry).
Pour stock over top anyplace in 200C oven for 30-40 minutes until chicken cooked.
Serve with orzo (or rice)
Adapted from Ray McVinnie Everyday Sunday
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