Serves 4
First, make your basil mayonnaise by placing the egg yolks into a small food processor and add the lemon juice, mustard, basil and a good pinch of salt and pepper.
Whizz to chop up the basil finely and combine, and then with the motor running, pour the olive oil in slowly – until it is incorporated and emulsified. Scoop into a bowl and leave in the fridge until ready.
Next, heat your oven to 200°C in readiness for the chicken supremes.
To cook your rice, place into a saucepan with the chicken stock and bring to the boil. Then reduce to a simmer, cover with a lid and leave to gently cook for 30 minutes. Once done, take off the heat and leave to steam for another 10 minutes before lifting the lid and fluffing up with a fork.
Meanwhile, season your chicken supremes with the dried thyme, salt and pepper and place a large ovenproof pan on the hob, over a high heat. Add a splash of oil before placing the supremes, skin side down, into the pan. Leave for about 4-5 minutes, until the skin goes golden and then add the tomatoes to the pan.
Keeping the chicken skin side down, place the pan into the oven and roast both the chicken and tomatoes for about 8 – 10 minutes.
Once done, remove from the oven and leave to rest for 5 minutes.
When ready to plate, divide up the brown rice and scatter some of the roasted tomatoes around the outside.
Take out the basil mayonnaise from the fridge and spoon a healthy dollop in the centre of the rice before placing the chicken supreme on top.