Rotisserie Chicken, Roasted Red Pepper and Anchovy Platter

    15m prep time
    15m total time
    Easy level
    10 ingredients

Use a rotisserie chicken as a base for this easy platter. Enjoy with mozzarella, roasted peppers and crusty bread for soaking up the juices. Serve with a peppery rocket salad if you fancy.

Method

Based on 4 servings, adjust as needed.

Step 1

Remove all the cooked rotisserie chicken meat from the bones and shred. Place the chicken onto a large platter. Slice the drained roasted red peppers (brine reserved) and nestle around the chicken.

Step 2

Tear over the mozzarella and scatter over the anchovies, reserving the oil. Whisk the vinegar with the anchovy oil, olive oil, a little of the pepper brine from the jar, along with some seasoning. Add more vinegar to taste, if you like, then pour over the platter, reserving a little for a rocket salad if needed. Scatter with the almonds, fresh oregano leaves, and serve with crusty bread.
  • Ingredients
  • Based on 4 servings
  • 90g Rocket, or any salad 1 x Sainsbury's Wild Rocket 120g
  • 2tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 30g Toasted Flaked Almonds 1 x Sainsbury's Flaked Almonds, SO Organic 100g
  • 2tbsp Sherry Vinegar 1 x Belazu Sherry Vinegar 250ml
  • 4 Roasted Red Peppers, from a jar, sliced 1 x Karyatis Roasted Red Peppers 450g (350g*)
  • 1 Loaf Crusty Bread, to serve 1 x Sainsbury's Crusty White Baguette
  • 1 Cooked Rotisserie Chicken, shredded 1 x Sainsbury's 1.45kg Rotisserie Style Whole Chicken
  • 2 tbsp Oregano, basil or thyme leaves picked and chopped 1 x Sainsbury's Fresh Oregano 20g
  • 80g Brown Anchovies In Oil 1 x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*)
  • 1 Mozzarella Ball, drained 1 x Stamford Street Co. Mozzarella Cheese Ball 125g
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