Middle Eastern Chicken Thigh Fillet with Glazed Carrots

• Boil plenty of water in a lidded pot or saucepan for the rice. Crumble in the stock cube (see pantry for amounts).
• Boil the rice for 10 – 12 minutes. Drain when finished and leave in the pan with the lid on to keep warm.
• Slice the onion into half rings and roughly chop the parsley.
• Slice the chicken thigh fillet into strips.

• Heat a light drizzle of olive oil in a frying pan over medium-high heat, then fry the chicken and onion with the Middle Eastern spice mix for 3 – 4 minutes.
• Add half of the sambal* and fry for another 3 – 4 minutes.
• In a bowl, mix the Greek yogurt with the rest of the sambal* and half of the parsley.
• Rinse the lentils in a sieve. Add the lentils and Peruvian spices to the rice and mix well. 

*Take care, this ingredient is spicy! Use as preferred.