The Global Sun Oven and braised meats are a match made in heaven. This recipe is adapted for solar cooking from the March 2008 edition of Gourmet magazine. It can be served with rice, couscous, or a nice crusty bread.

Solar Braised Chicken with Tomatoes and Olives


1 pound grape tomatoes, cut in half

1 large onion, cut into wedges

1/2 cup drained, brine-cured black olives

4 large cloves garlic, sliced, plus 1 teaspoon minced

2 tablespoons olive oil, divided

2 teaspoons herbs de Provence, divided

1/2 teaspoon fennel seeds

1 whole chicken, cut into eight pieces


Set Global Sun Oven out to preheat.

Toss together tomatoes, onion, olives, sliced garlic, 1 tablespoon oil, 1 teaspoon herbs de Provence, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon pepper in an oval dark roasting pan with a lid.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbs de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken pieces and pat dry, then rub with seasoning mixture. Place chicken pieces on top of vegetable mixture.  Cover and place in preheated Global Sun Oven for 1 1/2 to 2 hours.

Serve chicken pieces with vegetables and pan juices. Makes 4 to 6 servings.

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