For 2p marinate 250 grams of chicken filet in a mixture of 1 chopped onion, 3 chopped garlic cloves, 1 chopped spicy little pepper, 1 table spoon of coriander, 1 teaspoon of turmeric, 1 teaspoon of cumin seeds, ½ teaspoon of sweet paprika powder, 1 teaspoon of ras el hanout, the juice of 1 lemon and 2 table spoons of olive oil. Cover and store in the fridge for a few hours. Clean and chop 3 carrots, 400 grams of green beans. Put the vegetables with the marinated chicken in a tajine. Bake in the oven at 180° for 1h. After this hour, add 6 chopped dates, 2 table spoons of chopped fresh coriander (I promised a ‘coriander-week’ ;-)), 25 grams of peeled almonds. Mix everything and bake for another 20 mins (covered). Taste, add pepper and salt and serve with or without bread or couscous.