Tajine du jour

Ingredients:

2-3 Chicken breasts

3 carrots

3-4 celery stalks

1 zucchini/corgette

a few small Peperoncini

Sundried-tomato-stuffed martini green olives

Raisins

Almond oil

Sea Salt & Pepper

Olive oil

Sauce:

4-5 sprigs fresh Cilantro

4-5 sprigs fresh Parsley

Garlic cloves

2 tangerines

Directions:

Line the bottom of the tajine with almond oil and add a bit of salt and pepper.

Peel carrots and cut in ½ length-wise Line the bottom of the tajine with the carrots.

Rest the chicken atop the carrots.

Peel and slice the zucchini/corgette lengthwise. Prepare celery.

Arrange the zucchini and celery conically around the chicken making a vegetable tent.

Take a few Peperoncini, olives and raisins and distribute around the vegetables.

Add some salt and pepper.

Peel and remove seeds from one tangerine. Place tangerine, cilantro, parsley and several garlic cloves in a food processor. Add juice from a 2^nd tangerine if necessary.

Pour the thick mixture over top your ingredients in the tajine. Drizzle on some olive oil.

Cook on low flame for about 2.5 hours.

If there is an excess of liquid in the tajine (from the vegetables), prop slightly the tajine top with a wooden spoon to allow for some controlled evaporation.

Serve with bread and Green Tea with Mint

Enjoy!