Stir-Fried Chicken Breast Bowl

Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the ras el hanout and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.