Kangaroo Island Chicken
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:51pm

Ingredients




1 lemon
4 boned chicken thighs, cut in half
10 tablespoons extra virgin olive oil
2 garlic cloves, peeled and crushed
salt and pepper
2 anchovy fillets
1/2 cup pitted and finely chopped green olives
1 garlic clove, minced
1/2 cup chopped fresh parsley, (preferably Italian)
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
2 bulbs fennel
4 lemon wedges
parsley leaves for garnish
black olives

Preparation

1 Zest the lemon. Marinate the chicken with the lemon zest, two tablespoons olive oil, crushed garlic and salt and pepper for two hours or overnight. 2 To make relish: mash the anchovies and place in a food processor with the green olives, minced garlic, parsley, vinegar, juice of lemon and another six tablespoons of olive oil. Mix well. Season with salt and pepper. 3 Grill chicken, preferably over charcoal. 4 Remove the chicken from the chargrill, cut into small pieces and toss with the relish. 5 To accompany this dish, slice some fennel into large wedges and pour over a couple of tablespoons of olive oil, a little sugar and a tablespoon of red wine vinegar. Cover in alfoil and cook in the oven for about fifteen minutes. 6 Serve warm or at room temperature garnished with lemon and parsley leaves and scattered with black olives around the dish.