Tomato Risotto With Spiced Chicken - cooking recipe

Ingredients

1 None red chili, deseeded and finely chopped
1 1/2 tbsp fennel seeds, crushed
1 tbsp smoked sweet paprika
1/2 cup orange juice
2 tbsp honey
7 tbsp olive oil
4 None chicken legs
4-5 tbsp ketchup
1 None onion, diced
2 cloves garlic, minced
2 oz sun-dried tomatoes
1/2 lb cherry tomatoes
1/2 lb risotto rice
1 - 13.5 oz can chopped tomatoes
2 1/4 cups vegetable stock
1/4 lb ricotta cheese
1/4 lb Parmesan cheese, grated + shavings, to serve
1 pinch granulated sugar
None None fresh basil leaves, to garnish

Preparation

Mix chili, fennel, paprika, orange juice and honey then whisk in 5 tbsp oil and season. Coat chicken, cover and chill for 4 hours.
Preheat oven to 325\u00b0F. Remove chicken from marinade and transfer to a baking tray. Mix 1/2 the marinade with ketchup then brush over chicken and bake for 40-45 mins.
Meanwhile, heat 2 tbsp olive oil in a saucepan, add onion and garlic and saute over low heat for 3-4 mins. Add sun-dried tomatoes and cherry tomatoes and saute for 2-3 mins. Add rice and chopped tomatoes and cook for 2-3 mins. Add 1/4 of the stock and simmer, stirring, until liquid absorbs. Repeat until all liquid has been absorbed and rice is soft, around 25-30 mins. Add ricotta, grated Parmesan and sugar then season. Divide risotto between 4 bowls then top with chicken. Serve sprinkled with basil and Parmesan shavings.