1- Put 50 ml chicken stock in the Aroma Diffuser (which is up to the “Max” level).
2- Heat 1 tablespoon olive oil in a non-stick frying pan and fry the chicken on all sides to brown.
3- Place the chicken in the lower basket. Season with salt and pepper. Cover with the lid and steam for 15 minutes.
4- Cut the skinned tomatoes into quarters. Thickly slice the courgettes and cut the pepper into strips. Place all the vegetables and the herbs in the upper steam basket. Continue to steam for 25 to 30 minutes longer.
5- Serve the chicken on warmed plates with the vegetables and accompanied by saffron rice.