Food

Food Roast chicken, rocket and citrus-marinated olives Serves 8-10 Ingredients 1 oranges 460g pitted mild green olives 4 tbsp chopped fresh tarragon 4 chicken breasts, skin on 225g rocket lemon 120ml olive oil 270ml grapeseed oil (or extra virgin olive oil) 1 bay leaf 1 tbsp whole black peppercorns, crushed Sea salt Freshly ground black pepper Method Use a vegetable peeler to remove the orange zest, leaving the white pith behind, then cut the zest into thin slivers. Heat the olives, orange zest, olive oil, 180ml of the grapeseed oil, bay leaf, and peppercorns in a saucepan. When the oil reaches a low boil, lower the heat and simmer for 30 minutes. Add 2 tbsp of the tarragon and remove from the heat. Preheat the oven to 175C. Pat the chicken breasts dry with a paper towel and set aside. Heat a large ovenproof saut pan or cast-iron skillet over medium heat. After five minutes, add the remaining 90ml of the grapeseed oil and swirl it around in the pan. Just before cooking, season the chicken breasts with salt and a light coating of pepper. Add the chicken breasts, skin side down, to the hot pan. To get a nice sear on the skin, push the breasts down in the pan for a few seconds, and then allow the chicken to cook for 10 minutes without moving it. After 10 minutes, flip the breasts so the skin side is up and transfer the pan to the oven to cook for another 8-10 minutes. Remove from the oven, transfer the breasts to a cutting board, and let rest for at least five minutes. Put the rocket on a large, shallow platter or in a serving bowl. Squeeze the lemon over it and drizzle with 1 tbsp of the oil from the marinated olives. Season with salt and pepper, and gently toss, making sure all the leaves are coated. Cut the chicken breasts into 12mm slices and arrange them on top of the rocket, tucking the slices into the leaves. Using a slotted spoon, top with the marinated olives. Top with the remaining tarragon and serve.