1 chicken breast
1 yellow and one red pepper
10 dates, 8 prunes, 1 leek, 10 cherry tomatoes
3 teaspoons of curry
1 teaspoon of dried chervil, 1 tarragon cucchaino
1 liter of vegetable stock
lemon juice, salt, 1 spicy pepper
1) Cut and roast the peppers in the oven until the peel is detached. Cut them into small pieces and keep them aside.
2) Cut the leek into slices and cook lightly in a pan with a little oil.
3) Cut the chicken breast into not very large pieces. Put it in a dish and add the curry powder. Mix everything, then brown it in a pan with a little oil.
4) Then take the chicken pieces and place them in the middle of the tajine. At the edges of the pan place the other ingredients, add the stock and cook for about 1 hour.
5) Serve hot.