Middle Eastern Chicken Thigh Fillet with Glazed Carrots
over rice-lentil salad with sambal yogurtCalories
:
372 kcalProtein
:
10.8g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Gluten
This recipe provides 250g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Carrot
½ piece
Yellow carrot
15 g
Harissa
5 g
Fresh thyme
25 g
Quick-cook brown rice
½ piece
Red onion
5 g
Fresh flat leaf parsley
(May be present: Selderij)
1 piece
Chicken thigh
½ sachet(s)
Middle Eastern spice mix
40 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
¼ pack
Lentils
(May be present: Gluten)
½ sachet(s)
Peruvian-style spice mix
20 g
Arugula
Not included in your delivery
¼ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Olive oil
¼ piece
Low sodium chicken stock cube
½ tablespoon
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1558 kJ
Calories372 kcal
Fat12.5 g
Saturated Fat3.8 g
Carbohydrate50.3 g
Sugar14.5 g
Dietary Fiber12.5 g
Protein10.8 g
Salt2.8 g
Potassium387.4 mg
Calcium96.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Baking Sheet with Baking Paper
•Pan with Lid
•Bowl
•Tall-Sided Pan
•Colander
Cooking Steps
1
- Preheat the oven to 220°C and bring plenty of water to a boil in a pot or saucepan.
- Wash or peel the carrots, then cut them into quarters lengthways.
- Boil the carrots for 5 minutes, then transfer to a parchment-lined baking sheet. Toss with the harissa, thyme, honey and a light drizzle of olive oil (see Tip). Season with salt and pepper to taste.
- Roast the carrots for 15 – 18 minutes.
Tip: do you have a sweet tooth? Feel free to add some more honey!
2
- 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.
3
- 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.
4
- Serve the arugula on plates, followed by the lentils and rice as well as the carrots.
- Serve the chicken on top.
- Drizzle over the sambal yogurt and garnish with the flat-leaf parsley.
