OLIVE, CAPER & ANCHOVY-STUFFED CHICKEN WITH AJVAR - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1⁄2 cup pitted olives (I used kalamata), finely chopped
• 4-5 garlic cloves, crushed
• 25g anchovy fillets (about 6-8 fillets), finely chopped
• zest of 1 lemon
• 2 tablespoons oregano leaves, finely chopped
• 2 teaspoons sumac, plus extra for sprinkling
• 3 tablespoons olive oil
• 4 chicken leg and thigh pieces
• 2 tablespoons flat-leafed parsley, shredded
• AJVAR/ ACVAR
• 2 red capsicums
• 1 medium eggplant
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 3 cloves garlic, chopped
• 1-2 teaspoons minced chilli
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons lemon juice
• ¼ cup flat-leafed parsley, chopped