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1
whole chicken, boiled and skinned |
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3
large capsicum peppers, assorted |
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colors
if available |
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1
bunch celery, trimmed, cleaned and |
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peel
the outside skin |
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4
large tomatoes |
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3
hardboiled eggs, quartered |
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2
medium size white potatoes, boiled |
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and
sliced |
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6
anchovies packed in salt, rinsed |
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and
filleted |
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12
nicoise olives |
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125
grams/ ½ cup basil leaves |
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60
grams/ 2 tablespoons flat leaf parsley, |
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minced |
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extra
virgin olive oil |
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red
wine vinegar |
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salt
and fresh ground black pepper to taste |
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Clean
and trim the wing tips of the chicken and rinse well. Place the
chicken in a large pot of cold, salted water. Bring to a boil, turn
down the heat and simmer for 20 minutes. Remove from the water and
let cool. Then separate the skin from the meat and remove the meat
from the bone. Tear the meat into bite size pieces. Set aside.
To prepare the peppers,
roast on a grill or under a broiler, until the skin is blackened.
Remove and place in a plastic bag to cool. Then peel off the skin.
Do not rinse. Clean the inside and slice into 1-centimeter strips.
Set aside. Slice the cleaned celery stalks into 4-centimeter pieces.
To
assemble the cundiun:
Place
the chicken in the center of a serving platter. Arrange the peppers,
celery, tomatoes, potatoes, and hardboiled eggs around the meat.
Then garnish with the anchovies and nicoise olives. Sprinkle the
basil leaves and parsley over all. Drizzle with the olive oil and
red wine vinegar.
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