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Mediterranean Chicken

Serves 4


  • 8 chicken drumsticks (skin removed)
  • 24 kalamata olives
  • 1 stick celery
  • 2 cloves garlic
  • 410g tin cherry tomatoes
  • 1 roasted red capsicum deseeded (1 from a jar is fine)
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon celery seeds
  • olive oil
  • salt
  • pepper
  • flour (optional)
  • ¼ large bunch of fresh spinach or 300g baby spinach


  1. Lightly dust the legs with flour and colour in a medium heat pan with a little olive oil.
  2. Once browned, remove legs and set aside. In the same pan add diced celery and garlic. Cook until slightly soft.
  3. Add in cumin seed, celery seed and fennel seed and return the chicken to the pan, adding about 100ml of water and bring to a simmer.
  4. In a food processer, blitz the tin of cherry tomatoes and add to the chicken.
  5. Dice your roasted capsicum and add to the pan.
  6. Put a lid on and simmer for 15-20 mins until chicken is cooked through.
  7. Add olives and allow to warm through, then season with salt and pepper.
  8. In a large enough pot, sauté in a little olive oil, the spinach until soft and tender, seasoning with salt and pepper.
  9. To serve, simply put a bed of spinach in a bowl and add 2 pieces of chicken and 6 olives per person. Spooning the tomato and capsicum sauce over the top.