Yield: 4 servings
|4 \N||Baby chickens; backbones removed|
|\N \N||And flattened open|
|1 cup||Tapenade (Black Olive Paste); see * Note|
|1 cup||Virgin olive oil; divided|
|2 teaspoons||Chopped fresh thyme leaves|
|\N \N||(or 1 tspn dry thyme)|
|2 teaspoons||Freshly-ground black pepper|
|1 teaspoon||Crushed red pepper flakes|
|2 \N||Garlic cloves; thinly sliced|
|2 bunches||Broccoli rabe; bottom 2\" removed,|
|\N \N||Blanched and refreshed|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.
Rinse and dry baby chickens. Set aside. Mix ½ cup of the Tapenade, ¾ cup of the virgin olive oil, thyme, pepper and pepper flakes until well blended in a large mixing bowl. Add chicken and toss to coat. Set aside, refrigerated if possible. If not, leave at room temperature until your grill is heated. Start barbecue or broiler. When barbecue is hot, place chickens inside down on grill, 8 to 10 inches from coals. (If using broiler, start skin-side up [toward heat] 5 to 6 inches from heat source.) In either case, cook slowly about 10 to 15 minutes per side until skin is crisp and brown. Juices should run clear when bird is pricked with at sharp knife to bone at thickest part of thigh. While birds are cooking, heat remaining virgin olive oil and sliced garlic over medium heat until garlic is lightly browned. Toss in broccoli rabe and toss until well heated but not browned. Season with salt and pepper and arrange on 4 plates. Remove birds from heat source and place over broccoli rabe in center of each plate. Spoon 1 tablespoon tapenade over each bird and serve immediately.
This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5616 broadcast 01-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.