Lemon Chicken Risotto from Heaven

I've been marinating some chicken for lunch tomorrow in some preserved lemons and rosemary and needed something to cook for dinner. I stole one of the chicken thighs and made this heavenly risotto.

Method

Slice up the preserved lemon really fine and marinate the chicken with it and some olive oil, the rosemary and the ground pepper. Leave for at least an hour.

Heat some oil in a pot and fry the garlic and shallots, add the rice and stir till translucent. Add in the verjuice and steam a little bit.

Heat up one cup of chicken stock per person. Cover the rice with chicken stock and let simmer for about 10 mins. Do this one more time and for last 10 mins add in the chicken sliced.

Cook for a further 5 mins and then let sit off the heat with a lid on for another 10 mins. Stir the fresh parsley through and serve immediately to your favourite lover.

• Chicken Risotto With Preserved Lemon
• Health
• Meat
• Parsley
• Preserved Lemon