Steamed Stuffed Chicken with Cumin Rice and Ribbon Vegetables

Stuffing Mixture

• 50 g white bread
• 50 g Parmesan cheese, cut in pieces (2 cm)
• 1 bunch fresh parsley, cut in pieces
• 1 garlic clove
• 1 lemon, thin peelings of skin only
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Chicken, Vegetables and Rice

• 1250 g water
• 200 g basmati rice
• 30 g unsalted butter, diced
• 1 pinch fine sea salt
• 1 tsp cumin seeds
• 3 chicken breasts, butterflied and flattened to an even thickness (approx. 1 cm) (see tip)
• 6 slices Parma ham (1 pack, approx. 80 g)
• 400 g courgettes, peeled in ribbons (approx. 2 courgettes)
• 200 g carrots, peeled in ribbons (approx. 2 carrots)