Tomato risotto with orange chicken

Name: Tomato risotto with orange chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Organic Orange; 2 TABLESPOONS Honey; 1⁄4 Tsp Chili; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 4 (approx. 1 kg) Chicken legs; 1 Onion; 1 Garlic clove; 50 g dried tomatoes; 250 g Risotto rice; 1 can(s) (425 ml) Tomatoes; 3 TSP Vegetable broth (instant); 4 Stem(s) Basil; 50 g Parmesan (piece); 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

What a wonderful fruity combination. On the aromatic risotto, the chicken comes out big - no wonder, it was treated with love and orange marinade.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Organic Orange
2 TABLESPOONS Honey
1⁄4 Tsp Chili
7-10 Tbsp Salt
4 TABLESPOONS Oil
4 (approx. 1 kg) Chicken legs
1 Onion
1 Garlic clove
50 g dried tomatoes
250 g Risotto rice
1 can(s) (425 ml) Tomatoes
3 TSP Vegetable broth (instant)
4 Stem(s) Basil
50 g Parmesan (piece)
7-10 Tbsp Pepper

Directions

1
For the legs, wash the orange hot, dab dry and rub the skin. Squeeze the orange. Mix orange juice and peel, honey, chili, 1⁄2 tsp. salt and 3 tbsp. oil. Wash the legs, dab dry and cut in half in the joint.
2
Mix with the marinade.
3
Put the legs on a tray. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour. Coat with the marinade from time to time.
4
For the risotto, peel and chop the onion and garlic. Dice the dried tomatoes. Fry everything in 1 tbsp. hot oil. Add rice and steam briefly. Add canned tomatoes and chop them coarsely, bring to the boil.
5
Dissolve the stock in 3⁄4 l of hot water and stir into the rice little by little. Simmer open at low heat for about 20 minutes.
6
Wash and coarsely chop the basil. Grate the parmesan. Stir both into the risotto. Season to taste with salt and pepper. Serve everything.