Grilled Lemon and Herb Chicken with garlic mushroom and saffron Risotto

Courtesy - Faranak Irani

0 0 3866

Very Tasty

To prep
1 hr
To cook
1 min
Level
Medium
Servings
2

Ingredients

For Lemon Herb Grilled chicken
1Kg Chciken Tenderloin
2-3 tblspn Olive oil
Juice of 2 lemon
Salt to taste.
1 tblspn Smoky Chipotle Salt
1 tsp paprika powder
1 tsp garlic powder
For the lemon and Herb Sauce
15-16 tblspn of sunflower oil
5 tblspn of garlic powder
5-6 Cloves garlic crushed
15 Birds eye chilli or Thai chilli finely chopped/crushed
2 tblspn of light Soy sauce
2 tblspn Paprika
1 tblspn Cayenne Pepper
2 tblspn sugar
Jucie of 4-5 Lemons and use the zest from them as well.
¼ cup white vinegar
1 tsp citric acid
1 tblspn frehsh oregano
1 tblspn fresh rosemary
1 tblspn fresh Parsley
1 tblspn fresh corainder
Salt to taste
Paste of 1 Large onion (Lightly roasted and ground to paste)
2 tblspn Corn starch
4-5 tsp of lemon oil
For the Risotto
2 cups Arboria rice
500 ml of chicken stock
500 ml of fresh cream
4-5 mushrooms sliced
2 whole pods of garlic
1 onion finely diced
2 cupd of fresh spinach leaves
¼ tsp of good quality Saffron
salt and freshly pepper for seasoning
2 tblspn butter
2 tblspn olive oil.
½ cup Parmesan(shaved or powdered)
few shaves pieces of Parmesan for dishing

Method

For Lemon Herb Grilled Chicken

Mariante the Chicken in all the above spices. Rest for atleast for an hour.

Heat a non stick with olive oil and sear the chicken on both sides. Arrange in an oven proof dish.

For the Sauce

Mix up all the ingredients except herbs , corn starch juice of 1 lemon and lemon oil. Put into a blender. Blend until completely liquidised.

Hydrate the corn starch with lemon juice and let it rest for a couple of minutes. Pour the mixture into a pot and heat. Once it start to boil, take of the heat and gradually pour in the hydrated corn starch whisking it constantly to avoid any lumps. Strain, add finely chopped herbs let it cool. When cool whisk in Lemon oil. Make sure the sauce is well emulsified.

Leave it for a week before using for the flavours to develop.

Has a shelf life for 4-6 weeks when refrigerated,

Drizzle generous amount of Lemon and Herb sauce on the seared tenderloins and grill for 7-8 min on each sides.