Parsley and Green Olive Chicken Nibbles


Parsley and Green Olive Chicken Nibbles


150g Spanish green olives, pitted
20 chicken nibbles, trimmed of excess skin or fat
3 cloves garlic, roughly chopped
2 tablespoons very finely chopped flat-leaf parsley
1/4 teaspoon white pepper
1 teaspoon freshly ground black pepper
3 tablespoons olive oil

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100002


I'm on a mission to bring back white pepper. It has a beautiful, gentle flavour, but has been left behind with the increased popularity of cracked black pepper.


Preheat oven to 200C.

Roughly chop half the green olives and leave the rest whole. Mix all ingredients in a large bowl. Put into a roasting pan or two (don't overcrowd the pans) and roast for 30 minutes or until golden and cooked through.

Serve hot on small plates.  Makes 20 nibbles.



Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In