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: 4 Organic chicken legs (approx. 240 g each); 1 red chilli pepper; 7-10 Tbsp 1 1⁄2 Tbsp fennel seeds; 100 ml Orange juice; 2-3 TABLESPOONS liquid honey; 7-10 Tbsp Pepper, salt, sugar; 7 TABLESPOONS Olive oil; 4 TABLESPOONS Tomato ketchup; 1 onion, 2 garlic cloves; 50 g dried soft tomatoes; 250 g cherry tomatoes; 250 g Arborio risotto rice; 1 can(s) (425 ml) Tomatoes; 3 TSP Vegetable broth (instant); 4 Stem(s) Basil; 30 g Parmesan (piece); 100 g Ricotta

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Organic chicken legs (approx. 240 g each)
1 red chilli pepper
7-10 Tbsp 1 1⁄2 Tbsp fennel seeds
100 ml Orange juice
2-3 TABLESPOONS liquid honey
7-10 Tbsp Pepper, salt, sugar
7 TABLESPOONS Olive oil
4 TABLESPOONS Tomato ketchup
1 onion, 2 garlic cloves
50 g dried soft tomatoes
250 g cherry tomatoes
250 g Arborio risotto rice
1 can(s) (425 ml) Tomatoes
3 TSP Vegetable broth (instant)
4 Stem(s) Basil
30 g Parmesan (piece)
100 g Ricotta

Directions

1
The day before, split chicken legs in the joint, wash, dab dry. For the marinade, clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Coarsely crush the fennel seeds. Mix orange juice, honey, chilli, fennel, pepper and 5 tbsp. oil.
2
Pour the marinade over the legs. Cover and leave to cool overnight.
3
Preheat oven the next day (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove the legs from the marinade and place them on a tray. Mix half of the marinade with ketchup, season with salt.
4
Brush clubs with it. Roast in a hot oven for about 45 minutes.
5
For the risotto, peel and finely chop the onion and garlic. Dice the soft tomatoes. Wash and halve the cherry tomatoes. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic until translucent. Add rice, fry.
6
Steam cherry and dried tomatoes briefly.
7
Add the canned tomatoes and juice. Chop a little with a wooden spoon. Bring 800 ml water to the boil. Dissolve stock in it. Add the stock little by little. Simmer rice open at low heat for 15-18 minutes.
8
Wash the basil, shake dry and roughly cut the leaves. Grate the parmesan. Stir the ricotta into the risotto. Season with salt, pepper and sugar. Serve, sprinkle with basil.