A few years ago, I came across a recipe for Olive Chicken in Donna Hay’s, The Instant Cook cookbook. I was in a real Donna Hay phase then and had managed to scoop up a few of her cookbooks at a recent bookstore sale. I liked her and her cookbooks because the recipes were simple and the styling and photography were just lovely to look at.
When I first started making this dish, I didn’t use olives. What? How do you make olive chicken without olives? Well, I used muffuletta instead. Muffuletta? Is that a muffin in an omelette? No… Muffuletta is an Italian olive salad that includes celery, carrots, onions, cauliflower and a few other tasty ingredients. My sister had given me a jar of muffuletta and I was hooked. I simply put a few scoops into the food processor and made it into a tapenade.
I still make this dish and it is a family favourite. I don’t always have muffuletta on hand, so I use green olives stuffed with pimentos and garlic for added flavour.
Here is Donna Hay’s recipe and photo from her cookbook:
As you can see from the picture above, Donna didn’t just use green olives, it looks more like a mix to me. I made it with just green olives the other night and it looked like this:
Either way it is quite delicious and an easy weeknight meal. Enjoy!