Spiced chicken with brown rice salad
2 serves
20 m
45 m
Ingredients
Brown Rice Salad
- ½ cup brown rice
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 tablespoon reduced salt soy sauce
- 1 teaspoon lemon juice
- 2 spring onions, finely chopped
- 1 red capsicum, halved, seeded, finely diced
- ½ bunch coriander, finely chopped
- 2 cups spinach leaves, roughly chopped
- 1 tablespoon cashews
- 2 tablespoons sunflower seeds
- 2 tablespoons currants
Spiced Chicken
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 x 100-120 g chicken thighs, trimmed of fat
- 1 teaspoon olive oil
Method
Step 1
Cook brown rice according to packet instructions. Drain, rinse under cold water, drain well.
Step 2
To make the dressing, combine olive oil, garlic, soy sauce and lemon juice in a small bowl and whisk to combine. Set aside.
Step 3
Place spring onion, capsicum, coriander, spinach, cashews, sunflower seeds, currants, rice and dressing into a large bowl and toss to combine.
Step 4
Cover and refrigerate until ready to use or salad is cold.
Step 5
To prepare chicken, combine paprika, cumin, coriander and chicken thighs in a bowl and toss until chicken is well coated.
Step 6
Heat oil in a non-stick frying pan over medium heat. Cook chicken thighs for 10-15 minutes, or until chicken is cooked through.
Step 7
Serve chicken with brown rice salad.
