2 |
red peppers |
4 tablespoons |
olive oil |
2 |
small red chillies, finely chopped |
1 |
onion, sliced |
6 |
garlic cloves, chopped |
1 teaspoon |
fresh ginger, grated |
1 teaspoon |
cumin seeds, dry-roasted and ground |
1 teaspoon |
coriander seeds, dry-roasted and ground |
1 |
lemon, zested |
2 |
lemons, juiced |
1 cup |
coriander, roughly chopped, (stalks and leaves) |
1/4 cup |
extra-virgin olive oil |
6 x 250 |
chicken marylands, skin on |
|
salt |
|
freshly ground black pepper |
2 cups |
good-quality chicken stock or water |
200g |
green olives, pitted and halved |