Peri-peri chicken

Ingredients

• 8 skinless and boneless chicken thigh fillets
• 75ml/2½fl oz medium–hot peri peri sauce
• ½ tsp hot smoked paprika
• sea salt
• freshly ground black pepper
• 1 tsp olive oil
• 1 red onion, finely chopped
• 1 red pepper, halved, cored, seeds removed and finely chopped
• 1 green pepper, halved, cored, seeds removed and finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp paprika
• 1 tsp ground cumin
• large pinch saffron strands
• 200ml/7fl oz chicken stock
• 1 chicken stock cube, crumbled
• 500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches)
• 250g/9oz red and/or white cabbage, finely shredded
• 1 carrot, grated (about 100g/3½oz prepared weight)
• 2 tbsp fat-free Greek-style yoghurt
• 2 tbsp white wine vinegar
• 3 tbsp light mayonnaise
• salt