Chicken and Olive Tapas
Chicken & Green Olives Tapas
Recipe by Tracey Lee Hooton
Preparation Time: 10 Minutes
Cooking Time: 40 Minutes
1 chicken thigh, boneless, skinless
1 chicken breast, boneless, skinless
1/2 cup green Spanish olives, pitted, chopped
1 lemon, zested, juiced
1 egg white
1/4 cup flat leaf parsley, chopped
salt and freshly ground black pepper
Lupi olive oil
1/4 cup Brancott white wine
1/2 cup whole green olives
1. Place chicken thigh, chicken breast, chopped green olives and
half the lemon zest into a food processor. Blitz to a chunky
mixture. Add the egg white and half the parsley, salt and pepper
and pulse until well combined. Transfer to a mixing bowl, place in
refrigerator and chill for 30 minutes.
2. Shape the chicken mixture into small patties. Heat a large frying pan over medium heat with a little Lupi olive oil and fry the patties for three minutes. Turn over and fry for another two minutes until golden. Add the Brancott wine and whole olives to the pan with other half of the lemon rind. Simmer until slightly reduced. Season sauce to taste. Add remainder of parsley.
3. Serve in a small bowl.
This recipe is untested in the MasterChef kitchen.