Rotisserie chicken, roasted red pepper & anchovy platter
Add to favourite + Print Print

Rotisserie chicken, roasted red pepper & anchovy platterNew Recipes

Use a rotisserie chicken as a base for this easy platter. Enjoy with mozzarella and roasted peppers then serve with crusty bread for soaking up the juices

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 573
  • fat 38g
  • saturates 10g
  • carbs 5g
  • sugars 0g
  • fibre 2g
  • protein 50g
  • salt 4.61g

Ingredients

  • 1 small rotisserie chicken , shredded (keep the bones for stock)
  • 4 roasted red peppers from a jar, plus 2 tbsp brine
  • 1 mozzarella ball , drained
  • 80g can brown anchovies in oil
  • 1-2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • a few thyme or oregano sprigs, leaves picked and chopped
  • small handful of toasted flaked almonds
  • crusty bread , to serve

Method

  1. Spread out the shredded chicken on a large platter. Slice the roasted red peppers and nestle around the chicken.

  2. Tear over the mozzarella and scatter over the anchovies, reserving the oil. Whisk the vinegar with the anchovy oil, olive oil, 2 tbsp pepper brine from the jar and the herbs along with some seasoning. Add more vinegar to taste, if you like, then pour over the platter. Scatter with the almonds and serve with crusty bread.

Suggested recipes from this collection...