1 whole head garlic
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
2 large tomatoes, seeds removed and medium diced
1/2 cup packed chopped fresh basil leaves
1/2 cup packed chopped fresh-flat leaf parsley
1 tablespoon cracked black peppercorns
3/4 cup pitted medium diced kalamata olives
2 tablespoons butter
2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/2 teaspoon ground pepper, black or white
1 quart chicken stock
6 cups chicken stock
1/2 cup packed fresh basil leaves
1/4 cup packed fresh tarragon leaves
1/2 cup packed fresh parsley leaves
6 (5 to 6-ounce) boneless chicken breasts
Salt and freshly ground black pepper
1/2 pound steamed baby cut carrots, as garnish
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