Chicken breast Roasted Black Olives Red peppers Curry Vegetable or chicken broth Garlic clove Extra virgin olive oil to taste Salt to taste
500 g 150 g 2 2 cc 200 ml 1 enough enough
Roasted Black Castelvetrano Olives are ideal as an appetiser or as a snack with cured meats and cheeses. They are excellent as they are, but can also be enjoyed seasoned with olive oil, red pepper, garlic, fennel seeds and citrus peel. They are also ideal to flavour the fish dishes or toasted in a pan and eaten with homemade bread.
Cut the chicken breasts into small pieces and marinate in a bowl with a pinch of oil and curry in the fridge for at least an hour. Meanwhile, grill the peppers and remove the skin. Cut them into strips and keep them aside. Once you have everything ready, warm the oil and garlic clove in a pan.
Fry the chicken breasts on both sides, add the Roasted Black Castelvetrano Olives cut into pieces and the peppers. Pour on the broth and continue cooking on a moderate flame for about 10 minutes.
The chicken must remain soft and not dry out. Serve the chicken hot with the sauce, adding some olives to garnish.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......