Mediterranean chicken with mustard, tomato and lemon

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!


1- In a large bowl, place three cloves of garlic crushed, an inch of fresh ginger root grated, two tablespoons of olive oil, two generous tablespoons of mustard, some fresh pepper and a generous amount of fresh herbs (mint, thyme, oregano). Mix well.
2- Mix in four half breasts of chicken cut in cubes making sure all the pieces are well coated.
3- Cut five medium tomatoes (the oblong Italian kind) in thin slices.
4- Cut a large lemon in half lengthwise, then cut in thin slices (do not peel the lemon and discard the hard ends).
5- Place enough tomato slices to cover the bottom of an ovenproof pan and a few of lemon slices.  Place the chicken. Then add the rest of the tomato and lemon slices.
6- Cover with aluminum foil and cook for about 45 minutes in a 180 degrees C. oven. The chicken should be juicy and tender. (Make a few holes in the foil to release steam and avoid dripping inside the oven.)
7- Serve with white rice, and a generous green salad with a light olive oil and lemon dressing on the side.



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