Author Notes
A delightful dish mixing wonderful flavors with a little twist, thanks to the lemon. Here served with Basmati rice with raisins. I just love its happy colors and the aroma while it cooks is sure to entice everyone! —Kenza Saadi
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Ingredients
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4
half breast of chicken
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4
garlic cloves crushed
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1
inch of fresh ginger root crushed
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2 tablespoons
olive oil (6 cl)
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2 tablespoons
Dijon mustard
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generous amount of fresh herbs (mint, oregano, basil)
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salt & pepper to taste
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5
medium sized Italian tomatoes, sliced
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1
large lemon cut in half then sliced
Directions
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In a deep oven pan, place all the spices, olive oil and mustard. Mix well.
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Place the chicken either in cubes (as the photo) or whole and make sure they are well covered with the mustard sauce.
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Place the tomato and the lemon slices at the bottom and on top of the chicken pieces.
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Cover with aluminum foil, making sure you make a few wholes in the foil to enable some steam to be released.
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Cook for 45 minutes in a 180 degrees C. oven. You can turn the pieces and mix about half way through the cooking.
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Serve with white rice or pasta, and a green salad on the side. It is also excellent cold in a sandwich. Enjoy!
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