Griddled Chicken with a Tomato Olive Salsa and a Rocket Salad

Cut the whole breasts including wings off the chicken, this is easiest done by cutting off the whole side and then separating the thigh from the breast/wing. Discard the skin from the breast and the wing, and then separate the beast into two parts which should happen quite naturally. Remove and discard the outermost two parts of the wing  Picture  .

Paint the breast parts on both sides with olive oil and season well with salt and black pepper. Make a nice dressing for the rocket using 5 to 1 olive oil to lemon and season with salt. Wash the rocket and drain in a colinder.

Put the large tomatoes into boiling water, then take out one by one, and discard the skin and pips. Put into a thick bottomed saucepan. Top and tail the chilli, spit lengthwise, scrape out and discard the seeds, chop finely and add to the tomato saucepan. Remove the pith from the pimento, cut into thin pieces and add to the tomsato saucepan. Stone the olives if necessary and cut into halves.

Add a tablespoonful of olive oil to the tomato saucepan and cook over a medium heat mashing from time to time. When it's like a sauce season with a little salt and pour into an ovenproof dish, add the cherry tomatoes and roast in the oven at 325°F/170°C/Reg3 until the cherry tomatoes are very tender.

Meanwhile griddle the chicken for about three minutes per side, then put into an ovenproof dish and finish off in the oven for about five minutes or so at 325°F/170°C/Reg3.

Take out the tomato sauce, stir in the olives and put on to serving dishes. Chop some flat leaf parsley and sprinkle over the tomatoes. Dress the rocket with the dressing. Add the chicken pieces tothe serving dishes along with therocket and serve  Zoom  .