Baked Olive Chicken

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:

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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:

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Either way it is quite delicious and an easy weeknight meal.  Enjoy!

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