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 Risotto rice (e.g. Arborio); 1 can(s) (425 ml) Tomatoes; 3 TSP Vegetable broth (instant); 4 Stem(s) Basil; 30 g Parmesan (piece); 100 g Ricotta

AUTHOR
Lenora Decker

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 Risotto rice (e.g. Arborio)
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 the oven for about 45 minutes.
5
For the risotto, peel and chop the onion and garlic. Dice the soft tomatoes. Wash and halve the cherry tomatoes. Heat 2 tablespoons of oil in a saucepan. Fry onion and garlic until translucent. Add rice, fry a little.
6
Briefly steam cherry and dried tomatoes. Add canned tomatoes together with the juice. Chop with a wooden spoon.
7
Boil 800 ml water. Dissolve broth in it. Pour the stock gradually into the rice, adding the next portion only when the rice has almost completely absorbed the liquid. Simmer open at low heat for 15-18 minutes.
8
Wash the basil, shake dry, cut the leaves roughly. Grate the parmesan. Stir into the risotto with ricotta. Season with salt, pepper and sugar. Arrange and sprinkle with basil.