240 g of chicken breast
1.25 l of water
120 g of onion (clean peeled)
100 g of fresh bacon
70 g of breadcrumbs (crushed dry bread)
14 g of parsley
4 g of Moroccan “nana” mint (26 leaves)
17 leaves of oregano
10 leaves of rosemary
3/4 teaspoon of ginger
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/10 teaspoon of clove
7 g of coarse salt.

Take chicken breasts cut into small pieces, brown them with finely chopped onions and bacon. Add water and salt, chopped herbs: parsley, mint, oregano and rosemary. Mix. Add breadcrumbs (use crushed dry bread, as store-bought breadcrumbs are already flavored). Cook for 10 minutes.