SLICED CHICKEN BREASTS WITH PICKLED PEPPERS AND BLACK RICE

SLICED CHICKEN BREASTS WITH PICKLED PEPPERS AND BLACK RICE

This recipe comes from the Sunday People Magazine and is attributed to Phil Vickery; "This Morning" TV chef.

Serves 2

1 red, 1 green and 1 yellow pepper

250ml (9fl oz) cold water

200ml (7 fl oz) white wine vinegar

2 tbsp black mustard seeds

1 tsp sea salt

4 twists freshly ground black pepper

2 large free-range chicken breasts, free of skin and fat

125g (4½oz) black rice, soaked in cold water overnight

250 mls strong chicken stock

2 tbsp olive oil

2 tbsp fresh basil, roughly chopped

2 tbsp fresh parsley, roughly chopped

squeeze lemon juice

Top and tail the peppers, then cut into long batons, an inch (2½cm) wide.

Make a pickle by placing the water, vinegar, mustard seeds, salt and freshly ground black pepper into a saucepan.  Bring to the boil and simmer 1 minute.

Bring a separate pan of water to the boil, plunge in the peppers and cook for 2 min.  Drain.

Pour the hot pickle into a stainless steel, ceramic or glass container, then stir in the peppers.  Leave to cool, cover, then place in a fridge for an hour at least.......overnight if possible.

Place the chicken breasts in a steamer, or a colander over a pan of simmering water, and lightly steam for about 15-20 minutes, or until cooked.

Drain the soaked black rice and place in a saucepan.  Cover the rice with double the amount of chicken stock, bring to the boil, bring to the boil, and simmer for 15 mins, or until just soft and tender.  Drain well and keep warm.

Drain the peppers.  Liquidise the olice oil with the fresh herbs until you have a beautiful green oil, then stir the peppers into the olive oil mixture.

Squeeze the lemon juice on to the peppers.  To serve, spoon the peppers into a bowl, sprinkle over the warm black rice, and top with the steamed chicken, neatly sliced.