Chicken Stew

n onions, diced
2n chicken breasts, cut into chunks
2n new potatoes, cut up with skins on
2n carrots, cut into rounds
n Knorr chicken bouillon cubes
2n cloves garlic, chopped
cumin, black pepper
n tablespoons olive oil

Fry onions in oil over medium heat till glassy. Add chicken and fry till some bits are brown. Turn heat to low, add garlic, cumin, and pepper, and fry a couple more minutes, being careful not to burn the garlic. Then add potatoes and carrots, and enough water to almost submerge the lot. Turn up the heat till the pot boils, then add bouillon cubes, cover, and cook on low heat for at least 40 minutes. Add some dried parsely if you like.