A flavoursome chicken dish with a rice salad that you will want to serve alongside other dishes too – or just on its own as a starter. The char grilled pepper gives the vinaigrette a rich taste and the Aivar sauce on the side adds a bit of spiciness. A wonderful summer dish!

Serve as part of a menu with:
– Starter: Summer Salad with Basil Walnut Dressing
– Dessert: Chocolate Rum Cake with Chocolate Crème Angalaise

Serves 4

4 Corn fed chicken breasts, skin on
¼ tsp ground white pepper corns
¼ tsp ground black pepper corns
¼ tsp ground pink pepper corns
½ tbsp coriander, ground
½ tbsp fennel, ground
¼ tsp Coleman’s mustard powder
½ tsp salt
2 tbsp olive oil

Rice:
200 ml Wild Rice
400 ml chicken broth
250 g chestnut mushrooms, quartered
6 sundried tomatoes, cut into small strips
1 jar of marinated char grilled pepper (less 50 grams to be used later)
3 salad onions, sliced
3 avocado, cut into pieces
1 ½ tbsp lemon juice
salt and black pepper to taste
3 tbsp olive oil

Vinaigrette:
½ garlic clove, crushed
3 tbsp lemon juice
50 g marinated char grilled pepper
salt and black pepper to taste

Sauce:
200 ml Crème fraiche
100 ml Aivar

Sauce 2:
200 ml Crème fraiche
3-4 tbsp Dijon Mustard

1. In a small saucepan, use a hand held blender to mix all vinaigrette ingredients together for a smooth sauce.
2. Boil the rice in the broth.
3. In a sauté pan, gently fry the mushrooms in olive oil until all liquid has evaporated. Add the onions, peppers and sundried tomatoes and sauté for another few minutes. Drizzle with lemon juice.
4. When the rice is done, add to mushroom mixture. Lastly, gently fold in the avocados.
5. Mix all spices together and cover all sides of the chicken breasts.
6. Sauté the chicken, start with the skin side down.
7. Mix the Aivar sauce with Crème fraiche.
8. Mix the Dijon Mustard with Crème fraiche
9. Heat up the rice salad and the vinaigrette.
10. Serve the chicken with rice salad, drizzle the vinaigrette on top and spoon the Aivar mixture and the Dijon sauce on the side.