The gutsy flavours of anchovy, sage, garlic and extra virgin olive oil are used lightly to imbibe a taste of the Mediterranean into these nibbles. Serve on an antipasto platter.

Ingredients

• 1 kilo chicken nibbles
• ½ cup olive oil (extra virgin is nice here)
• 6-8 anchovies, minced or finely chopped
• 1 tablespoon dried sage or 2-3 tablespoons chopped fresh sage leaves
• 2 teaspoons minced garlic

Method

1. Mix the olive oil, anchoves, sage and garlic together.
2. Make 1-2 cuts though to the bone in each nibble and toss with the marinade. Refrigerate for 2-3 hours or up to overnight.
3. Bake at 200ºC on a baking paper-lined tray for 35-40 minutes or until golden brown and well cooked. Serve warm.