Whenever Mike and I demonstrate and sample this on Saturday or Sunday everyone raves. I think it’s because the chicken is always moist, well-flavoured by a few spices and has a slightly crispy skin scattered with cumin seeds. The creamy (in texture not by the addition of cream) risotto also flavoured with one or two spices works perfectly with the chicken.
- Ingredients (for 2)
- 4 chicken thighs (bone in, skin on) – from Deirdre of Wild Game
- 2 tsps Cajun spice
- 2 tsps curry powder
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp of cumin seeds
- ¼ smoked sweet paprika
- Smoked salt from Culleys
- Pinch of chili flakes (optional)
- Juice of a lemon
- Olive oil
- Abrorio rice or any good quality Italian risotto rice
- 1 onion finely chopped
- A little olive oil
- White wine
- Hot chicken stock
- Salt and pepper
- 2 tsps curry powder
- 1 tbsp butter
- Finely chopped coriander
Put the chicken pieces in a bowl and add enough oil to coat and mix in lemon juice and all the spices with the cumin seeds going in last. Leave to marinate at least 30 minutes.
When the chicken is ready to cook, heat your BBQ or oven to a medium heat – about 180°C. Place the chicken pieces skin side up on the Emile Henry grill stone (or other grill) and place under the BBQ or in the oven.
Turn the chicken after it has been on for 15 minutes. Cook for a further 15 minutes or until cooked properly. The skin will become crispy.
Ten minutes after you start cooking the chicken start your risotto – make a very basic risotto by softening the onion in a little oil in the Emile Henry risotto pot. Add the rice and coat it with the oil and stir it in with the onion. Then add about a glass of white wine. Once absorbed, start to add hot stock stirring occasionally
Continue to do this until the rice is creamy but still a little firm (not mushy). I’ve found that the rounded sides of the risotto pot means that you actually fold the rice as it absorbs the stock rather than stir it. It makes it more creamy.
Finally add the butter, curry powder, salt and pepper and a handful of finely chopped coriander.
Serve the chicken on the risotto and sprinkle with finely chopped coriander.