Spice Roasted Chicken Thighs & Shiitake Risotto
Warm up with our Spice Roasted Chicken Thighs & Shiitake Risotto—a perfect blend of cozy flavors and creamy comfort for chilly nights!
Recipe - Lelem
Spice Roasted Chicken Thighs & Shiitake Risotto
Prep Time20 Minutes
Servings2
Cook Time40 Minutes
Ingredients
Hallmark - Boneless Skinless Chicken Thighs. Fresh, 470 Gram
SunRice - Arborio Risotto Rice, 750 Gram (use half)
Kitchen Basics - Chicken Cooking Stock No Salt Added, 946 Millilitre
Cape Herb and Spice - Rub Seasoning - Texan Steakhouse
Western Family - Unsalted Creamery Butter
Tre Stelle - Mascarpone Cheese (1 tablespoon)
Only Goodness - Organic Shiitake Mushrooms, 227 Gram
Western Family - Fresh Thyme (use a couple of leaves)
Western Family - Fresh Italian Parsley (1 tablespoon)
3 Shallots
3 Cloves Garlic
1 Lemon
Sea Salt
Fresh Cracked Peppercorn
2 Bay Leaves Fresh
Organic Micro Radish Blend
Directions
Shiitake Risotto
- Start dry toasting the rice over a low heat. Keeping a close eye and stirring every minute or two
- Dice your Shallots, Garlic, Shiitake Mushrooms, Parsley, Thyme Leaves and reserve for the next step
- In a separate pot, bring the Chicken Stock to a simmer and add two Bay Leaves to steep
- When the rice is gently toasted, move it to the side of your skillet or pot, add some a small amount of Olive Oil to the empty side and sauté your diced Mushrooms, Shallot, and garlic.
- Once the the Mushrooms are browned and the shallots are translucent, deglaze with a cup of warm Chicken Stock (if you have some white wine, you can use a half cup of that before the chicken stock for bonus flavour)
- Continue to stir so the rice doesn’t stick, and keep hydrating as the stock absorbs while the cooking process is happening
- Once the rice is tender but al dente, add roughly 3-4 tabs of butter and a heaping tablespoon of Mascarpone
- Season with salt and pepper and your reserved herbs
- Add a splash or lemon juice to balance the savoury aspects and richness
Spice Blackened Chicken Thighs
- Preheat your oven to 365*F
- Place the Boneless/Skinless Chicken Thighs on a cool dry plate with a paper towel
- Season with Sea Salt and then a generous amount of the spice rub
- Place a large frying pan over a medium heat to avoid flare ups, but to ensure a nice sear
- Add some light olive or canola oil to the pan and start the searing proces carefully
- Once the chicken is nicely blackened, remove from the heat and turn it over
- Place the pan of chicken into the oven and roast for around 12-15 minutes or until the inner temperature of the largest thigh is 165*F
- Once cooked, rest the chicken before slicing
The Plate Up
- Carve your rested Chicken and lay it on top of the warm Risotto.
- Season the micro salad with some olive oil, lemon juice and sea salt
- Top the chicken with the salad and enjoy!
20 minutes
Prep Time
40 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Hallmark - Boneless Skinless Chicken Thighs. Fresh, 470 Gram
$12.42 avg/ea$2.64/100g
SunRice - Arborio Risotto Rice, 750 Gram
$7.49 was $7.99$1.00/100g
Not Available
Cape Herb and Spice - Rub Seasoning - Texan Steakhouse, 100 Gram
$8.29$8.29/100g
Western Family - Unsalted Creamery Butter, 454 Gram
$6.99$1.54/100g
Tre Stelle - Mascarpone Cheese, 275 Gram
$12.29$4.47/100g
Only Goodness - Shiitake Mushrooms, Organic, 100 Gram
$6.99$6.99/100g
Western Family - Fresh Thyme, 20 Gram
$2.49 was $2.79$12.45/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Lemons - Large, 1 Each
$0.99
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
Not Available
Not Available
Not Available
Directions
Shiitake Risotto
- Start dry toasting the rice over a low heat. Keeping a close eye and stirring every minute or two
- Dice your Shallots, Garlic, Shiitake Mushrooms, Parsley, Thyme Leaves and reserve for the next step
- In a separate pot, bring the Chicken Stock to a simmer and add two Bay Leaves to steep
- When the rice is gently toasted, move it to the side of your skillet or pot, add some a small amount of Olive Oil to the empty side and sauté your diced Mushrooms, Shallot, and garlic.
- Once the the Mushrooms are browned and the shallots are translucent, deglaze with a cup of warm Chicken Stock (if you have some white wine, you can use a half cup of that before the chicken stock for bonus flavour)
- Continue to stir so the rice doesn’t stick, and keep hydrating as the stock absorbs while the cooking process is happening
- Once the rice is tender but al dente, add roughly 3-4 tabs of butter and a heaping tablespoon of Mascarpone
- Season with salt and pepper and your reserved herbs
- Add a splash or lemon juice to balance the savoury aspects and richness
Spice Blackened Chicken Thighs
- Preheat your oven to 365*F
- Place the Boneless/Skinless Chicken Thighs on a cool dry plate with a paper towel
- Season with Sea Salt and then a generous amount of the spice rub
- Place a large frying pan over a medium heat to avoid flare ups, but to ensure a nice sear
- Add some light olive or canola oil to the pan and start the searing proces carefully
- Once the chicken is nicely blackened, remove from the heat and turn it over
- Place the pan of chicken into the oven and roast for around 12-15 minutes or until the inner temperature of the largest thigh is 165*F
- Once cooked, rest the chicken before slicing
The Plate Up
- Carve your rested Chicken and lay it on top of the warm Risotto.
- Season the micro salad with some olive oil, lemon juice and sea salt
- Top the chicken with the salad and enjoy!