Chicken Breast Tajine with Pickled Salt Lemon and Olives

For the chicken breast tajine with pickled salt lemon and olives, prepare a marinade of onion, garlic, ginger, coriander greens, lemon zest and 3 tablespoons olive oil the night before. It is best to grind everything in a blender or kitchen cutter.

Salt, then wash and dry the chicken breasts and let them marinade overnight in the refrigerator.

The day after, wipe off the marinade and cut the chicken pieces into thirds, reserving the marinade. Heat the butter and oil mixture in the bottom of the tajine and fry the chicken pieces until crispy, turning often.

Pour the marinade back on top and add enough water to cover half of the meat in the liquid. Put the lid on and simmer for about 45 minutes at the lowest heat (keep warm), stirring occasionally.

In the meantime, dice the lemon pieces, cut the olives 1 x, add to the tajine after 30 minutes and continue to simmer gently.

Sprinkle with thyme if desired.

Preparation Tip:

The lower the cooking heat, the better the aroma of the spices is distributed. If you like, thicken the sauce with a little cornstarch.

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