CHICKEN WITH HALKIDIKI OLIVES

Chicken thighs with pitted halkidiki olives and brown rice You can find the olives here LIST OF INGREDIENTS 150g brown rice 6 skinless, boneless chicken thighs cut into half 500ml chicken or vegetable stock 15 Cypressa pitted halkidiki olives sliced 1 fresh red pepper cut into large cubes plus the red peppers from the jar of olives 2 cloves of garlic roughly chopped 1 small onion roughly chopped 2 small preserved lemons sliced Half teaspoon of paprika 3 tablespoons olive oil 1 tablespoon of parsley finely chopped Salt to taste METHOD Gently heat the olive oil in a frying pan which has a lid. Fry onion for about 5 minutes untill soft. Add the chicken pieces, the garlic and paprika and red peppers. Once the chicken has become golden on all sides, add rice, preserved lemons, olives and stock. Cook for a further 20 minutes on gentle heat with the lid on, until the water has been absorbed and rice and chicken are cooked through. Check seasoning before adding salt as the olives and the preserved lemons contain salt and you may not need to add extra. Sprinkle with the parsley and serve. Recipe by Nina Charalambous

For more information on CHICKEN WITH HALKIDIKI OLIVES talk to Katsouris Brothers Ltd (Cypressa)