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Lemon chicken tajine

Today, I take you to the Mediterranean region. We go to Marocco for a chicken tajine. Mine didn’t stew in one because I don’t have any but I you have one then just go for it ;). It’s a delicious dish, especially with its lemon touch, which give you a flavoured meat that melts in your mouth.


Ingredients (for 4 persons)

4 chicken thighs

1 teaspoon of ground ginger

1 teaspoon of curcuma

1 onion

2 preserved lemons

12 olives


1 lemon



For the marinade

1 tablespoon of oil

Chopped parsley

Fresh chopped coriander

1 teaspoon of Espelette pepper

1 teaspoon of cumin 


Before starting, add the chicken to the fresh prepared marinade and put it away in the refrigerator for 2 hours.

Put the chicken, onion, olives, salt, pepper, curcuma and the lemon (cut into 4 parts) with a glass of water into a large pan (or tajine) and cook for 20-30 minutes. Then take the cover off and have it simmer a bit to get a creamy sauce.

Add some peels of the preserved lemons just to heat them a bit.

Arrange the chicken on the place and spread the olives and lemon peels around.


Lemon chicken tajine


Thank you Afternoon Tea for this great receipe!


Another festive recipe!

Ceps cappuccino and truffle pearls


It’s almost Christmas and not easy to find a fancy, light and delicious appetizer. This one will thrill the gourmets among us! At the program, a smooth cep soup with its truffle milk foam.



60 g of dried ceps

3 table spoons of veal stock

40 cl of liquid creme

20 cl of milk

Truffle pearls




Rehydrate the ceps during 1 hour in 1.2 liter of water. Then add the veal stock and boil the water for 15 minutes.

Add the creme and use a mixer or a blender to get a smooth and foamy soup.

Foam the milk and top the soup with it. Add some truffle pearls on the top of the milk for the final touch.  

cappuccino de cèpes et perles de truffe

Thank you once again to Afternoon Tea for another creative recipe!



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