Ingredients for the Risotto:
- 1.5 cups Arborio Rice
- ¼ tsp Saffron
- 3 cups Chicken or veg broth
- 3 tbsp Unsalted butter
- 1 cup Green and black whole olives
- ½ cup Chopped parsley
- 3 shallots chopped, approx. 2 tbsp
- 2 tbsp Extra virgin Olive oil
- 2 tsp Chopped garlic
Ingredients for the Chicken:
- 4 skin on Wing tip supreme of chicken
- 1 tsp Chopped garlic
- 1 tsp Chopped ginger
- ½ tsp Cinnamon powder
- 2 tsp Cumin powder
- 1 tsp Paprika
- Zest of 2 lemons
- 1 tbsp Extra Virgin Olive Oil
For the Risotto
In a stock pot bring to a boil the water and chicken or veg stock. Once boiling reduce the heat so the stock is barely at a simmer.
In a pan, add 3 tablespoons of butter, add the garlic and shallots and cook till translucent. Add the raw rice and sauté for a minute and a half.
Add one cup of broth to rice and stir frequently. Once the water has been absorbed constantly keep adding a ½ cup of stock at a time. Add saffron and continue cooking. Add chopped preserved lemons and mix well. Cook rice till tender and creamy, approximately 18 minutes. Once the rice is well cooked, add the remaining butter to achieve a creamy consistency.
Add in the olives and let them warm through. Fold in fresh chopped parsley.
In a bowl mix together the garlic, ginger, cinnamon, cumin, paprika, lemon zest and olive oil.
Add chicken, season with salt and pepper and marinate for 30 minutes.
Pre heat an oven to 350 degrees. Place marinated chicken on parchment lined baking sheet and cook for 12- 18 minutes.
Baste the chickens with marinade before reheating in the oven. Once heated, slice in half. On a plate spoon creamy risotto and top with the chicken. Garnish with a grilled lemon and a salad of fresh chopped onions and tomato. Enjoy!!