Allspice Chicken with Chimichurri and Brown Rice

Add some spice to your life with this chicken recipe – quick to whip up and packed with protein to leave you feeling satisfied.

¾ cup brown rice

4 spring onions, finely sliced

2 tablespoons currants

2 tablespoons red wine vinegar, plus 2 tablespoons extra

2 cups baby spinach

1 punnet cherry tomatoes, halved

1 bunch firmly packed basil leaves

2 teaspoons ground cumin, plus 1 tablespoon extra

1 tablespoon extra virgin olive oil, 1 tablespoon extra

2 teaspoons allspice

2 teaspoons extra virgin olive oil

8 chicken tenderloins (or 2 chicken breast fillet, sliced 1.5cm thick)

2 bunches asparagus

1 long red chilli, finely sliced

3 garlic cloves, finely sliced

Place rice in a small saucepan, cover with hot water and bring to the boil. Reduce heat to a simmer and cook for 18- 25 minutes or until tender. Stir through spring onion, currants, cherry tomatoes, two tablespoons of vinegar and baby spinach.
To make the chimichurri finely chop the basil (reserve ¼ bunch leaves for serving) and combine in a bowl with two teaspoons of cumin, olive oil and remaining two tablespoons of red wine vinegar. Set aside to serve.
Rub remaining cumin and the allspice over the chicken. Heat a large frying pan with one tablespoon of olive oil. Cook over high heat for 2-3 minutes each side or until golden and just cooked through. Remove chicken from pan and add asparagus, chilli and garlic. Cook for 2-3 minutes or until asparagus is bright green and lightly charred.
Serve chicken and asparagus on rice with chimichurri to top.

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