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Marseille Baguette with lemon chicken, olive tapenade and roasted veggies

Marseille Baguette

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with lemon chicken, olive tapenade and roasted veggies

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I wanted to start with something special and it was an experiment - my attempt to recreate this fabulous tastes combination at home. I have stumbled across this baguette heaven during my trip to Marseille - the last city I visited in 2019, my extraordinary year packed with travels. And now, while being in quarantine, it is time to bring the world to me and to travel by food - by cooking and eating it :)

 

For this unique baguette we will need lemon chicken, black olive tapenade, roasted veggies and mayo. First you marinate the meat, in the meantime prepare the tapenade and veggies and then bake the meat. This recipe gives you 4 full portions.

 

PS1: The original Marseille Baguette is to be seen on the last picture.

PS2: Check the whole Marseille Baguette Gallery HERE.

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Lemon Chicken... or turkey

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- marinating - 3 hours

- baking - 30 - 45 minutes

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  • 600 g chicken or turkey breasts - skinless, boneless

  • 1 BIO lemon - juice, pieces, peel

  • 150 ml warm chicken/vegetable broth

  • 50 g butter

  • 1 tablespoon honey

  • 1,5 teaspoons dried coriander seeds powder

  • 0,5 teaspoon thyme

  • salt

  • pepper

  • marinade: 

- 100 ml olive oil

- 1 BIO lemon - juice (pieces - optional)

- 1,5 teaspoons dried coriander seeds powder

 

  1. I was looking for an intense lemon flavour with a North African twist, so I marinated my meat for 2-3 hours. Use all the “marinade” ingredients, mix together. Put the meat into the plastic bag (or a bowl with a tight lid), massage the marinade into the meat. Keep in a plastic bag (or a bowl with a tight lid) in the fridge for around 2 hours and then 30 minutes at room temperature. I have also added some lemon pieces including the peel - only do it in case you have bio lemons, otherwise only use the juice. For more intense flavour or bigger pieces of meat marinate longer. Make sure to add enough olive oil so the meat does not dry out from the lemon juices.

  2. Preheat the oven to 190°C and get your baking tray ready - I used the glass tray and put some olive oil and butter into it before placing my meat. Put your marinated chicken on the tray as it is - whole piece/s.

  3. Prepare your baking sauce. Mix the warm broth together with butter, honey, lemon juice, coriander powder, thyme, salt and pepper and pour a half of it over the chicken. Put some butter and lemon peel on each piece, add some unpeeled lemon pieces and move to the oven.

  4. We want the meat to be juicy inside and crispy from the outside, so pour in some more sauce while baking if needed. Bake for 45 minutes. I had a really big piece of meat, so normally this should take around 30 minutes.

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Black Olive Tapenade

 

- preparation - 15 minutes

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  • 200 g black olives - pitted, in brine

  • 3 filetes anchovies

  • 3 tablespoons capers - in brine

  • 2 tablespoons parsley

  • 2 cloves garlic

  • 1 lemon/2 tablespoons fresh lemon juice

  • 50 ml olive oil

  • salt

  • pepper

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  1. Remove the capers and olives from the brine and cut anchovies and garlic to smaller pieces.

  2. Put all the ingredients to the food processor to create a chunky paste.

  3. Serve at the room temperature and keep in the tight lid glass in the fridge for max. 3 days.

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Roasted Veggies

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- preparation - 25 minutes

- baking - 1 hour

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  • 3 carrots

  • 3 parsley roots

  • 1 leek - white part only

  • olive oil

  • thyme

  • salt

  • pepper

 

  1. Preheat the oven to 180°C

  2. Wash and peel off the veggies, then cut into long +-0,5 cm thin slices (+-1 cm for leek), place on the baking tray covered with baking paper, drizzle some olive oil. Use thyme, salt and pepper as a seasoning.

  3. Put the veggies to the oven and bake for 1 hour

  4. TIP: I had smaller parsley roots so I used 6 of them together with 3 bigger carrots so in the end I had the same amount of orange and white stripes :)

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Filling in the baguettes

 

Cut the chicken breasts into slices. Cut your baguette and put the olive tapenade on the one half, mayo on the other half. Put in some sliced chicken and top up with some roasted veggies. Now close it up and évoilà - bon appétit!

 

TIP 1: For making your meat crispier and more lemony, put some baking sauce on the pan and place the meat slices on it, bake from each side for a minute so it becomes nicely brown as the honey caramelises.

TIP 2: If you prefer a warmer baguette, place the baguette in the oven for a few minutes before filling it in.

TIP 3: To make it more lemony, add some baked lemon pieces to your baguette.

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