Peel the potatoes, carrots and tomatoes. If the peeling of the tomatoes does not work, you can dip them briefly in boiling water until the skin comes off. Then cut the tomatoes into very small pieces.
Cut the potatoes into thick pieces, like French fries (2 potatoes for eating and the rest for frying). Cut the carrots into round slices. Fry the chicken pieces in olive oil and season with a pinch of cinnamon (makes the meat more aromatic), gradually add the tomatoes. Add 2 potatoes, carrots and olives. Do not add water, rather one tomato more, only if it really must be a little water to it, so that nothing burns.
Season to taste with the remaining spices. Cover and cook on low heat for about 45 minutes. In the meantime, fry the remaining potatoes (whether in the deep fryer or in a pot with oil is up to you) and check every now and then to make sure the food doesn’t burn, but please don’t take the lid off too often, because otherwise too much liquid will escape, which should rather stay in the food. When the food is ready, serve the fries with it. It is best to serve with pita bread and salad.
The same meal can also be cooked with chickpeas, for example, also tastes delicious!