Cous cous with chicken and vegetables
by
43 recipes
Chicken curry with baked Castelvetrano olives
ingredients
servings
4
Olive Nere al Forno di Castelvetrano Madama Oliva
150 oz
Chicken breast
500 oz
Red peppers
2 unit
Curry powder
2 spoons
Vegetable broth
200 fl oz
Garlic
1 wedge
Iodized salt
to taste
Extra virgin olive oil
to taste
second courses from Italy
Chicken curry with baked Castelvetrano olives
Chicken curry with baked Castelvetrano olives
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The black olives baked in Castelvetrano are used as an appetizer or as a snack along with meats and cheeses. They are excellent natural, but can also be tasted with oil, chilli pepper, garlic cloves, fennel seeds and citrus peel. They are also ideal for flavoring fish dishes or toasted in a pan accompanying them with homemade bread.
preparation
step 1
Take the chicken breasts, cut them into small pieces and put them in a bowl with a little oil and the curry and let it marinate in the fridge for at least an hour.
step 2
Meanwhile, grill the peppers and remove the skin. Cut them into strips and keep them aside. Once everything is ready, heat it in a pan of oil and the garlic clove.
step 3
Brown the chicken breasts on both sides, add the black olives of Castelvetrano cut into small pieces and the peppers. Pour the broth and continue cooking over a moderate flame for about 10 minutes.
step 4
The chicken must remain soft and must not be dried. Serve the hot chicken with the sauce itself adding some olives to garnish.
