the Mediterranean, I learned to buy

Returning to the port, navigation was easier, the only thing that must be remembered is that as you go deeper into the Kasbah and descend finally you reach the port.

In the kitchen laboratory aboard the Riviera after the morning departure, we received aprons and a station equipped with a cover and utensils to start mixing the spices to cover the chicken legs, with a marinade yogurt and a pinch of saffron. Fry in clarified butter with chopped onions for about 12 minutes, then transfer to tagine. Slow cooking is the secret and the chickens simmer over low heat in the clay pot for 45 minutes.

After adding an orange juice, apricot sauce and cinnamon, put the tajines on low heat for another 15 minutes until the chicken is so tender that it literally falls off the bone. Served with nuts, it was an incredible gift for an amazing day.
Other days at the Culinary Center on this cruise through the Mediterranean, I learned to buy a bouillabaisse in Marseille and prepare the pizza dough and dressings in Naples.

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