Beldi Olive and Orange Stuffed Chicken
Mix chopped black beldi olives (oil cured black olives) with chopped fresh rosemary, a few cloves garlic, and the zest of one orange with a few drizzles of extra virgin olive oil. Lay butterflied chicken breasts (skin on) flat and stuff with olive mixture. Tie chicken into parcels with kitchen string. Season with salt and pepper, orange zest, and drizzle oil over and a few squeezes of orange juice. Add a few halved shallots to the pan, with a few drops of chicken stock and season. Roast turning once, until browned and cooked through. Make sure to baste the chickens with all the pan juices as they’re resting.
Serve with roasted potatoes, Roman style, forked through to create ridges on which you sprinkle loads of fennel seed and olive oil, and crunchy salt.