OLIVE, CAPER & ANCHOVY-STUFFED CHICKEN WITH AJVAR
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2019/12/Cuisine-Magazine-Recipe-Olive-Caper-and-Anchovy-Stuffed-Chicken-with-Ajvar.jpg)
tags:anchovy, caper, stuffed chicken, ajvar, olives
Serves
4Preparation
20 minsCook
45 minsIngredients
1⁄2 cup pitted olives (I used kalamata), finely chopped | |
4-5 garlic cloves, crushed | |
25g anchovy fillets (about 6-8 fillets), finely chopped | |
zest of 1 lemon | |
2 tablespoons oregano leaves, finely chopped | |
2 teaspoons sumac, plus extra for sprinkling | |
3 tablespoons olive oil | |
4 chicken leg and thigh pieces | |
2 tablespoons flat-leafed parsley, shredded | |
AJVAR/ ACVAR | |
2 red capsicums | |
1 medium eggplant | |
2 tablespoons olive oil | |
1 red onion, finely chopped | |
3 cloves garlic, chopped | |
1-2 teaspoons minced chilli | |
1 teaspoon sugar | |
½ teaspoon salt | |
2 tablespoons lemon juice | |
¼ cup flat-leafed parsley, chopped |
Olives, anchovies and garlic make a very punchy under-the-skin stuffing for chicken. I have used leg and thigh pieces, but you could also use a whole chicken or a butterflied bird for the barbecue. Ajvar or acvar is a sauce/relish made with red capsicums. This recipe is from a version I ate in Istanbul which also included eggplant.
Instructions
1. | To make the stuffing, mix together the olives, garlic, anchovies, lemon zest, oregano, sumac and olive oil in a small bowl. |
2. | Gently push your hands between the skin and flesh of the chicken to loosen it, then push the stuffing under the skin to coat well. |
3. | Preheat the oven or a covered barbeque to 190°C. |
4. | Cook the chicken pieces for about 40-45 minutes until cooked through and golden, basting with juices once or twice. |
5. | Sprinkle with parsley and sumac and serve with the ajvar and roast potatoes, flatbreads or rice to soak up the juices. |
6. | AJVAR/ ACVAR |
7. | Place the red capsicums and eggplant directly over the flame of a gas burner or barbecue, or under a preheated grill, turning regularly until completely blackened and soft. |
8. | Put them in a large bowl and cover with a lid or plastic wrap and let them sweat for 10 minutes. |
9. | Peel off all the blackened skin and discard. |
10. | Remove the stalk and seeds from the pepper and chop the flesh finely. |
11. | Cut the stalk off the eggplant and chop the flesh finely. |
12. | Heat the oil in a frying pan and fry the onion and garlic for 5 minutes until soft. |
13. | Put this in a bowl with the chilli, sugar, salt and lemon juice and mix well then stir through the red pepper, eggplant and parsley. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Sara Black
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