a chicken breast
a chopped onion
3 tablespoons oil or melted butter
2 to 3 cloves of crushed garlic
2 to 3 carrots, cut into cubes or slices
about 100 g of mushrooms, cut into
about 100 g of green olives pitted and desalted in hot water
salt, pepper, turmeric, a little rough elhanout
Brown the chicken with oil, onion, garlic, and spices, then cover with hot water (1-2 glasses). Add the carrots and cook over medium heat.
When the chicken and carrots are almost cooked, add the olives and mushrooms and cook until the vegetables are tender and the sauce is reduced.
Remove the chicken, cut into squares or crumble and return to the sauce.
Heat the flights in the wind in the oven, remove them then garnish them with sauce and serve the rest as an accompaniment.
They can be sprinkled with cheese and put in the oven for a few seconds.