ingredients

400 g chicken leg, weighed without bone or skin
8 large pitted green olives
8 bay leaves
30 g of lemon confit with salt (brine)
2 tbsp. to s. chopped fresh coriander
1 clove of garlic
1/2 cuil. to c. ground cardamom
2 pinches of cinnamon
2.5 cm fresh ginger
3 2 tbsp. to s. olive oil

Steps

Step 1

Mingle 1 clove garlic , 3 tbsp. of oil, cardamom, cinnamon and ginger peeled, finely grated. Add the chicken, cover, place 12 h in the refrigerator. Cut into bite-sized pieces.

2nd step

Mingle in a chopped lemon confit bowl and coriander . Heat a nonstick grill pan. Grill chicken pieces coated with marinade, approx. 5 min on all sides (keep them very tender). Take it off, keep it on a hot dish under aluminum foil.