This is an excellent, light tapenade that I served as an appetizer with pita chips and French mini toasts, garnishing the serving tray with halved satusmas with an olive in the center. I added Courvoisier for extra zip. Everyone raved about it and I will definitely make it again. I haven't made the chicken yet.
Oven-Roasted Chicken Breasts with Satsuma Tapenade
ProvenceNW Posted: 12/11/08
Bethany101 Posted: 01/24/09
Overall the dish was not bad but the tapenade was a bit too salty and could benefit from using less than 1 cup of kalamata olives. The satsuma flavor was not at all detectable- mostly olive/caper flavor. The chicken texture and flavor was superb from the pan searing then high temperature baking method.
gunderw00d Posted: 03/11/14
Ignore the notion that 2 oranges will get you 1/2c of juice - unless they're the largest Satsuma ever. I ended up having to pull 8 from my tree. I found the orange flavor came through the Tapenade just fine, playing in and out of prominence in a lovely way. I could only find 1lb chicken breasts on the bone, so used my leave-in thermometer and let it cook as long as it needed. I think it was closer to 35 mins. Served with brown rice, orange wedges, and a bottle of Chenin Blanc (local stores were distressingly out of the recommended Viognier, as was my cellar). It worked quite well as a substitute!