Triple tomato risotto with orange chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash chicken legs, pat dry and divide into upper and lower legs. For the marinade, clean and wash the chilli pepper, cut in half lengthwise, remove the seeds and finely dice the pepper. Crush the fennel seeds. Mix honey, 1 1/2 teaspoon paprika, orange juice, chilli, salt and pepper. Fold in 5 tablespoons of oil. Put the chicken legs in a deep dish and spread the marinade evenly over them. Cover and leave to marinate for approx. 4 hours.

2. 2

   Meanwhile peel and finely dice the onion and garlic. Finely dice the dried tomatoes. Clean and wash the cherry tomatoes

3. 3

   Remove the chicken legs from the marinade and place on a baking tray. Put half of the marinade in a small bowl and mix with ketchup. Brush the chicken legs with ketchup and roast them in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes

4. 4

   Heat 2 tablespoons of olive oil in a saucepan, fry the onion and garlic over low heat until transparent. Add cherry tomatoes and dried tomatoes and steam briefly. Add rice and sauté briefly. Season with salt and pepper

5. 5

   Gradually add tomatoes (chop a little with a wooden spoon) and stock, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for about 40 minutes in total. Then stir in ricotta and parmesan. Season again with salt, pepper, sugar and paprika

6. 6

   Wash basil, shake dry, pluck leaves from the stalks, put some leaves aside, cut remaining leaves into strips. Remove chicken legs from the oven and divide into upper and lower legs. Cut upper legs into pieces. Arrange risotto and chicken legs on plates. Sprinkle with basil and garnish, sprinkle with parmesan slices

7. 7

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
900 kcal

CARBS
74 g

FATS
45 g

PROTEINS
47 g