CHICKEN WITH OLIVE TAPENADE RECIPES
BLACK OLIVE TAPENADE RECIPE | BBC GOOD FOOD
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Total Time 5 minutes
Prep Time 5 minutes
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.4 milligram of sodium
OLIVE TAPENADE RECIPE | FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 10 minutes
Cook Time 10 minutes
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
- Serve with crackers or toast.
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- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
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Total Time 25 minutes
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Calories 220 per serving
- Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.
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One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 484 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 484 calories per serving
- In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
- Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
- Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
- Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
- Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
- Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.
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