Sumac chicken from the tray with oven risotto

Name: Sumac chicken from the tray with oven risotto
Cook time: 1 h 15 min
Total time: 13 h 15 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 2 Onions; 4 Garlic cloves; 1 Organic Lemon; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Spice sumac (if you don't like sumac, you can season it with 1 tablespoon cumin, 1 teaspoon cinnamon and 1⁄2 teaspoon cayenne pepper); 1 TABLESPOON Olive oil; 1 glass (à 400 ml) Poultry stock; 75 g Smoked Almond; 350 g Leeks; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON clarified butter; 250 g Risotto rice; 2-3 TABLESPOONS dried cranberries; 250 ml dry white wine; 4 Stem/s Thyme; 50 g Parmesan (piece)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Oriental sumac spices up the chicken, while smoked almonds and cranberries make the Italian rice classic an up-tempo number. Quite a lively crossover cuisine that is quite something to see!

COOK TIME
75 mins

TOTAL TIME
795 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
2 Onions
4 Garlic cloves
1 Organic Lemon
7-10 Tbsp salt, pepper
2 TABLESPOONS Spice sumac (if you don't like sumac, you can season it with 1 tablespoon cumin, 1 teaspoon cinnamon and 1⁄2 teaspoon cayenne pepper)
1 TABLESPOON Olive oil
1 glass (à 400 ml) Poultry stock
75 g Smoked Almond
350 g Leeks
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON clarified butter
250 g Risotto rice
2-3 TABLESPOONS dried cranberries
250 ml dry white wine
4 Stem/s Thyme
50 g Parmesan (piece)

Directions

1
Clubs in each joint in upper and lower legs divide. Wash the meat and pat dry. For the marinade, peel 1 onion and 2 garlic cloves and dice finely. Wash the lemon hot, dry and grate the peel. Squeeze the lemon. Mix onion, garlic, lemon peel and juice, 1 teaspoon each of salt and pepper, sumac, oil and 150 ml stock. Mix meat and marinade, cover and leave to cool overnight.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Place chicken legs on one side of a tray, leaving room for a pot. Spread the marinade over the legs. Bake in a hot oven for about 50 minutes.
3
In the meantime, roughly chop the almonds. Clean and wash the leek and cut into fine rings. Peel 1 onion and chop finely. Peel 2 garlic cloves and chop finely. Boil up the rest of the stock and 1⁄4 l water, stir in the stock.
4
Heat clarified butter in an ovenproof pot with lid. Sauté leek, onion and garlic until transparent. Fry the rice, almonds and cranberries briefly. Season with pepper. Add wine and hot broth and bring to the boil while stirring. Cover the pot and put it in the oven and cook the risotto for about 25-30 minutes. Stirring is not necessary.
5
Wash thyme and shake dry, remove leaves. Grate the parmesan finely. Take the risotto out of the oven and stir in the parmesan. Season to taste with salt and pepper. Arrange risotto and legs on plates. Sprinkle with thyme.