4 Rangitikei free range portions (breast, drums or thighs)
30gms chopped Chives or Parsley
30gms chopped Coriander
30gms chopped Basil
1tbsp chopped Red Chilli
2 tsp Ground Cinnamon
1 tsp Tumeric Powder
3 Tbsp Freshly Ground Black Pepper
3 Garlic Cloves peeled and crushed
3 tbsp Olive Oil
1 Red Onion peeled and chopped
1 Clove Garlic peeled and chopped
1 tsp Ground Cinnamon
250gm Aborio Rice
1 litre Chicken Stock
4 tbsp Black Olives seeded, pitted and chopped
1 Lemon juiced
Combine marinade ingredients, reserving a third of the chives/parsley, coriander and basil for the risotto. Marinate chicken with this mixture and chill for 12 hours. Remove chicken from marinade and char grill for 6 minutes on each side over medium heat until cooked through, (juices should run clear, around bone core temperature should be 72°C minimum). For the risotto, heat olive oil and sweat the onion, garlic and cinnamon. Add rice and stock then stir constantly for about 18 minutes or until rice is al dente. Stir through the chopped black olives.
To finish, stir through the lemon juice and reserved herbs just prior to serving. Add in 1 Tblsp of grated parmesan if desired. Serve chicken on a bed of the black olive and herb risotto.
NOTES Adding lemon juice too early will cause the rice to taste bitter. Adding herbs too early will cause them to brown.