Spiced chicken with brown rice salad

Cook brown rice according to packet instructions. Drain, rinse under cold
water, drain well.

To make the dressing, combine olive oil, garlic, soy sauce and lemon juice
in a small bowl and whisk to combine. Set aside.

Place spring onion, capsicum, coriander, spinach, cashews, sunflower seeds,
currants, rice and dressing into a large bowl and toss to combine.

Cover and refrigerate until ready to use or salad is cold.

To prepare chicken, combine paprika, cumin, coriander and chicken thighs in
a bowl and toss until chicken is well coated.

Heat oil in a non-stick frying pan over medium heat. Cook chicken thighs
for 10-15 minutes, or until chicken is cooked through.

Serve chicken with brown rice salad.