Chicken skewers with cumin rice and warm vegetable salad

Marinated chicken skewers

• 1 ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground sweet paprika
• 1 tsp ground allspice (see Tips)
• 450 g skinless chicken breast fillets cut into long thin strips (5 mm thick, 2 cm wide)
• 6 - 8 cherry tomatoes (optional)
• 50 g brown onion
• 60 g tomato paste
• 4 - 6 sprigs fresh flat-leaf parsley leaves only
• 80 g water
• 20 g vinegar

Salad dressing

• 50 g cherry tomato cut into halves
• 15 g white wine vinegar
• 20 g olive oil
• ½ tsp salt
• 1 pinch ground black pepper (optional)
• 2 - 3 sprigs fresh flat-leaf parsley leaves only

Steamed chicken skewers, cumin rice and warm vegetable salad

• 200 g basmati rice
• 1700 g water
• 120 g carrots cut into pieces
• 1 tsp cumin seeds (optional)
• 1 ½ tsp salt
• 600 g mixed vegetables (e.g. capsicum, eggplant, zucchini, cauliflower, broccoli, asparagus), cut into pieces (3 cm)