Serves 4
4 pieces of chicken
FOR THE MARINADE
1 onion
1 clove of garlic
1 lemon confit
1 teaspoon of turmeric
1 large pinch of saffron
1 teaspoon of ginger powder
1 teaspoon of coriander powder
1 half spoon of Espelette pepper
1 teaspoon of finely chopped parsley
4 green olives cut into small pieces
200 grams of green olives
The juice of half a lemon
1 teaspoon of Guérande salt
1 tablespoon of olive oil
FOR COOKING THE CHICKEN
1 tablespoon of olive oil
40 grams of butter
The juice of half a lemon
2 pinches of Guérande salt