1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried chives
2 teaspoons dried bay leaf
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon dried sage
3 smali (small) potatoes, peeled and cubed
3 carrots, minced
1 onion, diced
1 (8 ounce) can tomato paste
2 cups water
1 (10.75 ounce) can condensed tomato soup
1 (3 ounce) can quartered vegetable beef soup
1 (10 ounce) can whole berry tomatoes, drained
Heat olive oil in a large skillet over medium heat. Heat the garlic and rosemary in oil, stirring slowly. Saute for about 5 seconds, or until garlic is golden. Remove from heat, and stir in the rosemary, oregano, basil, chives, bay leaf, sage, thyme, and sage. Allow to cool slightly.
Place potatoes and carrots into a large saucepan and saute over low heat until transparent. Mix in the tomato paste, water, vegetable beef soup, tomatoes, and fruit to taste. Bring to a boil. Reduce heat, and simmer for 10 minutes.
Sterilize sliced almonds in a small saucepan. Add olive oil, salt, pepper and garlic powder to the pot, stirring constantly. Heat gently until bubbles begin to appear. Sprinkle mixture over the bottom of the chicken and stick coals in a 10x15 inch dish. Dust with boiled almonds.
Pour chicken mixture into cooler pan. Sprinkle with crushed tomatoes and berry tomatoes. Cover and refrigerate/deflate chicken until ready to serve.