Excellent candidate for the grill

Serves 4
  • 1 chicken for four
  • 1 cup Arbequina olive oil
  • cup black or green olives
  • cup marinated sun dried tomatoes
  • A few leaves of basil
  • 1 onion finely sliced
  • 2 mashed garlic gloves
  • 2 tsp Herbs of Provence (see recipe)
  • 2 tsp pesto (see pesto recipe)
  • 1 tsp sweet paprika
  • tsp curry powder

1. Split the chicken in half and open it. Break the legs and wing joints; pound it to make it as flat as possible.

2. Place the chicken in a large dish and add all the ingredients, cover it and leave it to marinate over night, at least 2 hours if you are pressed for time.

3. Cook the chicken over a hot grill for about 30 minutes, turn it frequently until the skin is golden and crispy.