Vegetables and chicken with olive puree

Name: Vegetables and chicken with olive puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Capers (a. d. glass); 4 Anchovy fillets (a. d. glass); 2-3 stem(s) Thyme; 2 Garlic cloves; 200 g black olives without stone; 1-2 Bay leaves; 8-9 Tbsp Olive oil; 2 can(s) (425 ml each) large white beans; 500 g Cutting beans; 500 g Carrots; 1 medium onion; 1/8 l Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 4 (approx. 500 g) Chicken filets; 7-10 Tbsp Cayenne pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Capers (a. d. glass)
4 Anchovy fillets (a. d. glass)
2-3 stem(s) Thyme
2 Garlic cloves
200 g black olives without stone
1-2 Bay leaves
8-9 Tbsp Olive oil
2 can(s) (425 ml each) large white beans
500 g Cutting beans
500 g Carrots
1 medium onion
1/8 l Vegetable broth (instant)
7-10 Tbsp salt, white pepper
4 (approx. 500 g) Chicken filets
7-10 Tbsp Cayenne pepper

Directions

1
Drain the capers. Rinse anchovies. Thyme wash, pluck. Peel and chop the garlic. Finely puree the prepared ingredients with olives, bay leaf and 6-7 tbsp. oil in a universal chopper
2
Drain the white beans. Clean or peel, wash and chop the beans and carrots. Peel and finely chop the onion
3
Fry the onion in 1 tbsp. hot oil. Briefly fry sliced beans and carrots. Pour in broth, bring to the boil. Cover and simmer for 10-12 minutes. Add white beans, heat up as well. Seasoning
4
Wash the fillets, dab dry. Brush with 1 tablespoon of oil. Fry on a hot grill or in a pan while turning for 6-8 minutes, season. Season olive puree (tapenade) with cayenne pepper. Serve everything