Alive and Cooking
 

Palermo Pollo

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Ingredients

2 chicken breast

10 fresh sardines

½ red onion, finely diced

10 fresh tarragon leaves

2 sprigs fresh thyme leaves

2 cloves garlic, finely chopped

50 g marinated capsicum

100 g fetta, sliced

3 slices bread

400 g tinned chick peas

Salt and pepper

Extra virgin olive oil

Method

Cut the chicken lengthways into 4 slices. Drizzle with olive oil, sprinkle with salt and pepper and grill on the BBQ or in a pan until charred and cooked through.

Grill the sardines flesh-side down for 2 mins or so.

Place the slices of chicken onto a platter and layer with fetta, sardines, capsicum and tarragon.

Grill the bread slices until golden, then roughly chop. Cook the onion, chick peas, garlic and thyme with a good splash of oil. Add to a bowl with the bread, a good splash of oil and stir thoroughly to combine. Scatter over the chicken sardine stacks and serve.

Serves 4 

Palermo Pollo