1. quarter peppers, clean, roast skin side up under heated oven broiler for 6-8 min until skin blisters black. Cover with a wet kitchen towel for 5 min, then skin.
Cut the stems of the pepper pods into small pieces. Cut pods in half lengthwise, remove seeds and chop finely. Wash oranges and lemon well with hot water, rub dry well, and finely grate zest from 1 orange. Mix orange zest, one-third of the peppers, fennel seeds and butter. Gently peel skin from chicken breasts with fingers and spread spiced butter evenly underneath.
Squeeze the grated orange. Cut remaining orange and lemon into thick wedges. Peel garlic and shallots.
Quarter shallots. Chop garlic coarsely. Remove peel from potatoes and grate finely. Stir orange juice, peanut, paradeis pulp, clear soup, honey, chili, remaining peppers with mustard, salt and pepper.
Spread shallots, garlic, peppers and rosemary sprigs evenly in a large ovenproof dish. Place tenderloin, skin side up, on top, adding orange and lemon wedges. Pour the honey mixture over the top. 5.
Cook in the heated oven at 250 °C on the lowest rack for about 40 minutes (gas 5, convection oven 225 °C). Once the skin is light brown and slightly caramelized (after about 25 min), add the olives and cook everything together loosely covered with aluminum foil to En
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