Free Range Chicken Thigh & Chimichurri-Style Salad With Brown Rice

Take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and allow to cool slightly

Peel and finely grate your garlic

Chop your parsley and coriander finely, including the stalks

Peel and finely dice your shallot[s]

Add the diced shallot to a small bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled shallot

Add your diced chicken to a bowl with your ground smoked paprika, ground cumin and half the grated garlic (you'll use the rest later!), season with a generous pinch of salt and pepper and mix it all together until fully coated

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated chicken and cook for 10-12 min or until cooked through (no pink meat!) – this is your spiced chicken

While the chicken is cooking, chop your tomato[es] finely

Dice your cucumber finely

Wash your salad and pat it dry with kitchen paper

Add half the chopped herbs (you'll use the rest later!) to the quick-pickled shallot with your dried oregano, chilli flakes (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Season with a pinch of salt and pepper – this is your chimichurri-style sauce

Once the brown rice is cooked and slightly cooled, add the chopped tomato, diced cucumber and salad to the pot with the chimichurri-style sauce

Season with a pinch of salt and give everything a good mix up, reserve the bowl – this is your chimichurri-style brown rice salad

Add the remaining grated garlic (not a big garlic fan? Try using less!) to the reserved bowl with your natural yoghurt, remaining chopped herbs and a pinch of salt and pepper – this is your garlic yoghurt