- 1 Chicken

- Juice of 3 oranges

- 1 Sliced orange

- Rosemary

- 60 g “taggiasche” olives

- Extra virgin olive oil

- Salt and pepper


- Cut the chicken into pieces and marinate for at least 4 hours in the juice of 2 oranges, half a glass of olive oil and salt and pepper

- Drain the chicken pieces and spread them out in a slightly oiled oven dish without overlapping them

- Season with salt, some rosemary and cover with the marinade and the juice of a third orange

- Bake in the oven at 180° for around 50 minutes, turning the chicken pieces often

- After approximately half an hour, add the olives and the sliced orange

- Serve the chicken with the sliced orange, olives and the cooking juices



For the Hummus:

- ½ cup Water

- 3 tbsp Extra virgin olive oil

- 3 tbsp Lemon juice

- 1 tbsp Tahini

- 1/8 tsp Salt

- 1 clove Garlic

- 1 small (100 g) Cooked beetroot

- 1 ½ cups (260 g) Cooked chickpeas

For the toppings:

- Extra virgin olive oil

- Poppy seeds, chia seeds, pumpkin seeds & thyme


- Put all the ingredients for the hummus in the Smeg blender in the order above and blend on the smoothie function

- Stop the blender occasionally to scrape down sides, and if needed add more water and lemon juice to reach to the desired consistency

-Pour the hummus in a bowl, design a swirl with a spoon and drizzle extra virgin olive oil on top. Add poppy seeds, chia seeds, pumpkin seeds and thyme

- Serve with toasted bread and/or raw vegetables