Prep: 1. Mince garlic, chop carrots, measure all dried spices into one small bowl. Make: 1. Heat oil over medium heat in dutch oven (or other large heavy bottomed pan). Add garlic and saute for 1 minute (do not let brown). Then add chicken and brown on each side, about 2-3 minutes per side. 2. Add carrots around chicken in the bottom of the pan. Sprinkle all spices on top of chicken. Pour in chicken stock and bring to a boil. Lower heat to simmer and continue to simmer, covered, for 20 minutes or until chicken is cooked through.