Chicken and Rice with Caramelized Onions

Instructions:

1. Peel the yellow onion and cut it into pieces. Skin the tomato and chop it into cubes. Finely cut the parsley. Grate the carrots. Peel and chop the potatoes into cubes.
2. Heat the olive oil in a pan over medium-high heat. Add the yellow onion and cook for 3–4 minutes. Combine the tomatoes, carrots, and parsley. Fry for two minutes.
3.  Season the chicken with salt, coriander powder, turmeric, black pepper, caraway, ginger powder, cinnamon, and bay leaves. Mix thoroughly and cook for one minute. 
4. Bring the water to a boil. When it has boiled well, reduce the heat to low. Cook covered for 25 minutes.
5. Cook the diced potatoes for 20 minutes.
6. Add the rice. Cook for 12–15 minutes, or until the rice absorbs the water.
7. Bring a large pan of water to a boil. Add the eggs and simmer for about 10 minutes, or until firm.
8. Peel and cut the yellow onion into half-rings.
9. Heat the sunflower oil in a pan over high heat, then add the yellow onion. When the edges turn golden brown, reduce the heat to low. Cover and cook for 20 minutes. Combine the salt, soy sauce, and cinnamon. Mix thoroughly and bake for ten minutes.
10. Place the chicken and rice on a big plate. Place the caramelized onion on top and garnish with egg.