Wash the chicken breasts, remove fat and tendons and season with salt and pepper. Bring the chicken stock to the boil in a large saucepan, then turn the heat down. Place the chicken breasts in the stock, let cook gently for 10 to 15 minutes, depending on the size, the stock should not boil. Then take the breasts out of the stock, wrap them in aluminum foil and keep them warm. Set aside 300 ml stock.
During this time, finely dice the shallots and crush the cardamom pods with the knife. Heat the oil in a pan, add the shallots, coffee beans and cardamom to the oil, roast for 5 minutes over medium heat, the shallots should not brown. Pour in the 300 ml stock and the coffee liqueur, reduce by half over high heat. Then add the cream and let it boil down until a creamy sauce is formed. Pour the sauce through a sieve and, if necessary, carefully season with salt and pepper (was not necessary for me so far, as the coffee and liqueur give a very intense taste in this reduction).
Peel the carrots and cut into thin slices. Melt the butter in a saucepan, toss the carrots in it, fry briefly. Pour the sugar over the carrots and let it caramelize briefly over high heat, swirling or mixing the carrots over and over again. Pour in the broth, salt, add the harissa (here, please measure with great sensitivity, preferably a little less, because the broth overcooks and what remains is the spice and spiciness of the harissa. If this is very spicy, the carrots can also be inedible spicy instead of spicy and spicy Let the carrots simmer without a lid until the liquid has evaporated. Roughly chop the parsley and mix with the carrots.
Serve the breasts (I like to cut them into slices) with the sauce and the carrots and serve with rice.
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