Warm chicken salad with green olives and hummus

Tamara West

Ingredients

4	Chicken thighs, preferably on the bone (Main)
½ cup	Green olives
1 clove	Garlic, sliced thinly
1 serving	Extra virgin olive oil
1	Lemon, halved
½ cup	Hummus (Main)
3 cups	Mixed salad leaves, dark geen, such as baby beet or baby spinach leaves (Main)
2	Navel oranges, peeled, pith removed, cut in large dice
½ cup	Flat leaf (Italian) parsley, roughly chopped
¼ cup	Mint leaves
1 serving	Pita bread, warmed, to serve (Main)

Directions

1. Place chicken in a single layer in a baking dish. Cut olive 'cheeks' off the stone and add them to the dish, then cut off remaining olive meat, chop roughly and add to dish too, along with garlic. Pour a good glug of olive oil over the chicken, squeeze in the lemon halves adding the halves to the dish too. Mix everything well then roast at 180C for 20 minutesor until chicken is well-cooked. Set aside for 10 minutes, then pull chicken from bones, and shred it roughly. Discard bones and lemon halves then mix chicken back through olive mixture and juices.
2. Spread a heaped tablespoon of hummus on each plate, using the back of a spoon.
3. Place leaves, orange pieces, parsley and mint in a large mixing bowl. Add shredded chicken mixture, season with salt and pepper, then toss gently and pile on top of hummus.
4. Serve with warmed pita bread.