INGREDIENTS

INSTRUCTIONS

Note: See the "Tapenade (Black Olive Paste)" recipe which is included
in this collection.  Rinse and dry baby chickens. Set aside. Mix 1/2
cup of the Tapenade,  3/4 cup of the virgin olive oil, thyme, pepper
and pepper flakes  until well blended in a large mixing bowl. Add
chicken and toss to  coat. Set aside, refrigerated if possible. If not,
leave at room  temperature until your grill is heated. Start barbecue
or broiler.  When barbecue is hot, place chickens inside down on grill,
8 to 10  inches from coals. (If using broiler, start skin-side up
[toward  heat] 5 to 6 inches from heat source.) In either case, cook
slowly  about 10 to 15 minutes per side until skin is crisp and brown.
Juices  should run clear when bird is pricked with at sharp knife to
bone at  thickest part of thigh. While birds are cooking, heat
remaining  virgin olive oil and sliced garlic over medium heat until
garlic is  lightly browned. Toss in broccoli rabe and toss until well
heated but  not browned. Season with salt and pepper and arrange on 4
plates.  Remove birds from heat source and place over broccoli rabe in
center  of each plate. Spoon 1 tablespoon tapenade over each bird and
serve  immediately. This recipe yields 4 servings.  Recipe Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK  ~ (Show #
MB-5616 broadcast 01-16-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-07-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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