Prune, Olive and Caper-stuffed, Boneless Roast Chicken · Jess Lea-Wilson
A centrepiece of a recipe from Ed Smith's latest book, Peckish, which heroes chicken in all its forms. Here, Ed's brought together sweet and salty flavours for the middle of your table.
From Ed 'An impressive centrepiece (wait, what, no bones?!), this might be a little daunting first time round. But having successfully cooked it once, you will be able to prepare it speedily, and I’m certain will do so often. The benefits are multiple: it’s straightforward to cook; impressive and easy to carve; and endlessly adaptable – a multitude of stuffings would work, however I love the sweet and salty flavours in this recipe, which imitate the eighties classic, chicken Marbella. Serve with roast potatoes and a big pile of buttery, sautéed seasonal greens.
Alternatively, try jewelled grains, such as pearl barley or freekeh, or roast smashed baby
potatoes and a sharply dressed bitter leaf salad.'
Get Ed's book, Peckish, published by Quadrille here.