Jerk Chicken with Brown Rice Salad and Cucumber Mint Yoghurt

Steps

1. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Remove core and seeds from capsicum and dice 1cm and dice onion 1cm. Set aside. Grate cucumber, squeeze out excess moisture and add to a small bowl with yoghurt and mint. Season with salt and pepper and mix to combine.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook capsicum and onion for about 5 minutes, stirring occasionally, until soft and just starting to caramelise. Add edamame beans, cranberries and almonds . Cook a further 2 minutes, until warmed through. Transfer to a large bowl.
4. Wipe out pan with paper towels and return to medium-high heat with a drizzle of oil. Pat chicken dry, slice into 1cm strips and season with salt and pepper. Fry chicken for 3–4 minutes each side, until golden brown and cooked through. Add jerk marinade and toss to coat. Remove from heat.
5. Once rice has finished steaming, fluff up grains with a fork. Add 1½ cups of cooked rice to bowl with vegetables. Season with salt and pepper and mix to combine.
6. Divide brown rice salad between plates. Top with jerk chicken and a dollop of cucumber mint yoghurt.