Chicken with capsicum, olive and lime
I love the meeting of sour, salty, and rich flavours here - the limes turn soft and sweet under the heat but their sharpness permeates everything. It works equally well served cold - either way I like it with couscous to soak up all the roasting juices, or with a lot of fresh white bread. Or both! Serves 6.
- 12 chicken pieces, eg thighs, drumsticks, etc
- 2 red capsicums
- 6 shallots
- 1 lime
- 1/3 cup olive oil
- 50g green olives
Set your oven to 210 C.
Place the chicken pieces in a roasting dish that will fit them in a single layer.
Cut the stem from the capsicums, brush away any errant seeds, and slice them lengthwise into eight pieces. Peel and halve the shallots, and slice the lime into eighths.
Tuck all of these snugly on and around the chicken, then pour over the oil. Scatter over a pinch of salt, then roast for an hour.
Slice, as best you can, the olives from their stones - green olives are a little tougher than black ones - and throw these on top of the chicken. Roast for another 20 minutes, then serve.