How to cook
The chicken is soaked in water overnight and cut into strips, if desired, you can put it back in the water for a few hours.
Then it is ready for marinating - a marinade suitable for chicken is used. It can be the most common (oil, soy sauce, mustard, spices). Once the meat is marinated, leave it in the refrigerator to rest. Bake on the grill pan, on the pan or the barbecue.
When plating, you can cut the chicken tenderloin into small pieces or bites. Chop the olives into pieces and sprinkle them on the chicken. They have a rich taste and unprocessed natural olives have a pleasantly bitter taste, and the flesh of the olive itself is iridescent in colour, even when fully ripe. Arrange the plate with mustard and season with a combination of spices - basil, mint, oregano and turmeric.
Be careful when adding turmeric, because of its special taste, which is spicy, warm and bitter. It stands out - contradicts and emphasizes the taste of other spices, which are the so-called best friends. They set a very colourful taste and complement each other.