Spiced aromatic chicken with olives

Left overnight, Mike Robinson's garlic, oregano and chilli-marinated chicken makes a flavoursome light meal
By Mike Robinson
Spiced aromatic chicken with olives
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: easy



  • 1 litres chicken stock
  • 2 chicken breast fillets
  • 200 g cherry tomatoes

For the marinade

  • 1 clove garlic, crushed
  • 2 sprigs oregano
  • 2 bay leaves
  • 2 red chillies, pricked
  • 1 lemons, peel
  • 1 tsp sea salt
  • 150 g pitted olives, green and black
  • 250 ml olive oil


1. Bring the stock to a simmer in a large saucepan. Add the chicken breast fillets and poach for 10 minutes. 2. Remove the chicken and cut each breast fillet into 5 slices and place in a bowl. 3. Make the marinade by mixing together the garlic, oregano, bay leaves, chillies, lemon peel, sea salt, olives and olive oil. 4. Pour the marinade over the chicken. Cover tightly and refrigerate overnight. 5. Preheat the oven to 180C/gas 4. Toss the cherry tomatoes with a little of the marinade and roast for 10 minutes in the oven. 6. Heat a spoonful of the marinade in a frying pan. Add the chicken strips and olives and fry until coloured and cooked through - about 5 minutes. 7. To serve, pile some rocket onto hot ciabatta, top with warm chicken and roast tomatoes, add a dab of mayonnaise and serve at once.

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