Chicken with rice and chickpeas

Cook the rice. Drain and allow the rice to dry.

In the meantime, heat the oil and fry the onion and carrot for about 5 minutes. Add the chickpeas, cumin powder, garlic and stock and scoop well.

Place the pieces of chicken on the vegetables and cover the pan with a lid or aluminum foil. After about 10 minutes, turn over the pieces of chicken, cover again and cook for about 5 minutes.

Spoon the dill through the rice and serve with the chicken dish.