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Grilled Rosemary Scented Chicken
Grilling chicken breasts on a bed of rosemary sprigs is an effective way to infuse them with flavour. Savoury black olive paste, concentrated with a sweet confit of caramelized onion, provides a sophisticated finish.

  • Sweet and sour onion jam * (see recipe below) 
  • 4 boneless, skinless chicken breast halves, trimmed of fat 
  • 1½ tsp Morgenster Extra Virgin Olive Oil
  • ¼ tsp salt to taste 
  • Freshly ground pepper to taste
  • 4 large sprigs fresh rosemary 
  • 4 tsps Morgenster Black Olive Paste 

  1. Prepare Sweet and Sour Onion Jam *
  2. Prepare fire or pre-heat grill
  3. Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom (about 5 minutes). Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the centre of the chicken (about 5 minutes more). Discard rosemary. Serve chicken on black olive paste and onion jam 
  • 2 tsps Morgenster Extra Virgin Olive Oil 
  • 2 large sweet onions - halved lengthwise and sliced
  • 2 ½ tbsp sugar 
  • 1 large garlic clove, minced
  • 1 tsp chopped fresh rosemary
  • ¼ cup white vinegar, plus more to taste
  • Pinch of salt 
  • Freshly ground pepper to taste 
  1. Heat oil in a 12" non-stick skillet over medium heat. Add onions and sugar. Cover and cook, stirring occasionally until onions are soft and most of their liquid has evaporated (10 - 20 minutes). Uncover and cook, stirring until onions turn deep golden (10 - 20 minutes). Add 1 - 2 tbsp water if the onions start to scorch.
  2. Add garlic and rosemary; cook, stirring until fragrant (about 1 minute). Add ¼ cup vinegar and cook until most of the liquid has evaporated (about 3 minutes). Season with salt, pepper and more vinegar, if desired.
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