- 600 g free-range chicken thighs
- sea salt and freshly ground black pepper, to taste
- 1–2 T olive oil
- 2 oranges, zested and juiced
- 1 clove garlic, crushed
- 2–3 rosemary sprigs
- 100 g black Mission olives
- 3 cups chicken stock
- 200 g penne
- rocket, to garnish
Season the chicken and brown skin-side down in the oil in a wide pan with a lid. Turn and add the zest and juice of 1 orange, the garlic, rosemary, olives and 1 cup stock. Cover and simmer for 20 minutes. Uncover and add the remaining stock and stir in the penne.
Simmer uncovered, stirring occasionally, for 10 minutes or until the pasta is al dente. If necessary, add more boiling hot stock.
Add the remaining orange zest and juice. Check the seasoning and garnish liberally with rocket before serving.