Serves 4

• 1 cup Three-Mustard Vinaigrette, plus additional for drizzling
• 8 pieces free range or organic chicken thighs, skin on
• Sweet potato fried rice (see recipe below)

Marinate the chicken for 2 to 4 hours in the vinaigrette. Meanwhile, prepare the sweet potato fried rice. To cook chicken, prepare a hot, cleaned grill and coat well with non-stick spray. Remove chicken thighs from vinaigrette and season. Place on grill until fully cooked, about 10 to 12 minutes for the chicken. To serve, mound sweet potato fried rice on a platter and top with chicken thighs. Drizzle a little vinaigrette on top and serve family style.

Sweet Potato Fried Rice

Serves 4

• 1 red onion, cut into 1/4-inch dice
• 1 tablespoon minced ginger
• 1 teaspoon all spice or cinnamon
• 2 cups cooked long grain rice
• 2 large sweet potatoes, baked in foil, peeled and cut into 1/2-inch dice
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a wok or sauté pan coated lightly with oil over high heat, sauté the onions and ginger until soft, about 2 minutes. Add the cinnamon, rice and sweet potatoes and heat through. Season with kosher salt and freshly ground pepper to taste.

>>This recipe appears in Episode #321.

>> For additional recipes and more, visit www.ming.com