Family Cajun Chicken with Brown Rice Salad

Place the brown rice in a sieve and rinse with cold water until the water runs clear. Drain well. Place in a large pot with the water and a pinch of salt. Bring to the boil. Cover and reduce the heat to a gentle simmer. Simmer for 25-30 minutes or until the water has absorbed and the rice is tender.

Meanwhile, rub half of the olive oil on the corn cob and place on a prepared oven tray. Pop in the oven for 25 minutes or until golden. Remove, cool slightly and cut the kernels from the cob.

While the corn is cooking, combine the remaining olive oil and paprika in a small bowl and rub all over the chicken thighs. Heat an ovenproof frying pan over a medium-high heat. Add the chicken thighs and cook for 2 minutes on each side. Transfer the ovenproof pan to the oven and cook for 7-10 minutes, or until the chicken is cooked through.

Combine the brown rice, corn kernels, spring onions, coriander, avocado, and red capsicum together in a large bowl. Drizzle with a little extra olive oil and the lemon juice. Season with salt and pepper.