Baked chicken with pindjur and olives
The bountiful flavours of a Mediterranean-style dish nestled in some old-fashioned cookware
Equipment
- 1 Cast iron cookware, casserole dish 3L Le Creuset French oven is what I used, as featured in the photo
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 white (Spanish) onion finely chopped
- 2 chicken legs with bone and skin or use whole chicken, chicken breast, etc...
- 4-6 potato cubed (sweet potato ok too)
- 3-4 carrot roughly chopped
- 1 cup olives I used green olives marinated with lemon confit (pickled lemon), and included these lemon pieces in the dish
- 1 tbsp garlic finely chopped, or garlic scape pesto
- 3 tbsp pindjur vegetable spread see notes
Instructions
- Chop and prepare all ingredients as needed. Quantities can vary based on the size of your dish or the number of servings desired.
- Begin cooking the onions, potatoes and garlic together for a few minutes, until onions are golden.
- Add the chicken legs (or other pieces) and cook each piece on both sides.
- Add carrots and olives with pickled lemon pieces, and spread some of the pindjur sauce over the chicken.
- Cook in the oven or on the stove for an hour on medium-low heat. Use a lid or cover for extra sauce for the meal.
- Optional to add the dish to broil in the oven for the last 10 minutes or so, to make the chicken a little crispy and reduce some of the moisture content (sauce). Wait for the dish to cool about 10-15 minutes before serving.