Cut the chicken breasts, not too small, and let the pieces marinate with Ras el Hanout, some olive oil, pepper and salt.
In a big pot, add olive oil and the chicken. When the chicken has a golden color, take it out of the pot, keeping the oil in the pot.
Add the chopped onions and garlic to the pot and, after a few minutes, add the paprika, the carrot in pieces, the turnips, rosemary and other herbs and let it cook a little bit.
Add the pieces of chicken and the peeled tomatoes from the can. Let it cook on a slow fire for 25 mins.
Boil the rice on another pot.
Make a layer of rice on the center of the plate and add the chicken and vegetables on top.
