Authentic Italian extra virgin olive oil from small-scale sustainably run olive groves.

Roasted Peppers and Orange Chicken

1 Jun 2015

Recipe

Serves 4

Ingredients

For Chicken:

Chicken thighs/breasts, 4
Orange, 1
Flour
Parsley, a small bunch
Extra Virgin olive oil, 2 tbsp

For the Peppers:

Bell peppers (preferably a mix of colours), 4 halved and seeded
Extra virgin olive oil, 2 tbsp
Garlic, 2 cloves, thinly sliced
Coarse salt and ground pepper
Fresh basil leaves, torn

Method

Preheat the oven to 450.
Place peppers, cut side up, on a baking tray. Drizzle with the olive oil and divide the garlic slices among the peppers. Sprinkle with salt and pepper and then roast until tender and the skin has started to blister in parts (roughly 25 minutes). Once ready, remove the peppers from the oven and top with the torn basil leaves.
Meanwhile, heat the olive oil for the chicken in a pan over a very low heat and squeeze in the juice of the orange. Season the chicken with the salt and pepper, then dip in a little flour to lightly coat it.
Cook the chicken in the olive oil until it is cooked through and brown on the outside. Sprinkle with parsley and serve with the peppers.

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