Roast Chicken with Olive-Orange Tapenade
If you want to have a sauce to go with this chicken, then add a few tablespoons of the tapenade to the roasting juices shortly before the chicken is done. Save the carcass for chicken stock.
This tapenade is great spread on crostini as an hors d’oeuvre, smeared on broiled or grilled fish or tucked under the skin of a roast chicken. I also combine it with home-canned tuna to make a savory pasta sauce. For variety, add 2 tablespoons blanched almonds, a clove of garlic, 1 teaspoon of capers and orange zest (see photo).
Ingredients
SERVINGS: ½ Pint(s)
- 1 cup meaty green olives, smashed and pitted (I use Cerignola)
- ½ cup fresh orange juice
- 1 tablespoon sugar
Instructions
In a food processor, combine the olives, orange juice and sugar and pulse to blend. I leave it a bit coarse. You can also grind the tapenade with a mortar and pestle.
Have ready 1 sterilized half-pint jar, band and lid. You do not need to use a new lid because you will not process this jar. Spoon the tapenade into the jar. You can preserve the tapenade in oil or it holds in the refrigerator for up to 10 days.
About this recipe
Recipe reprinted with permission from The Kitchen Ecosystem: Integrating Recipes to Make Delicious Meals (Clarkson Potter, 2014).
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