Grilled Lemon and Herb Chicken with garlic mushroom and saffron Risotto

Grilled Lemon and Herb Chicken with garlic mushroom and saffron Risotto

Courtesy - Faranak Irani
0 0 3360

Very Tasty

  • To prep

    1 hr
  • To cook

    1 min
  • Level

  • Servings

  • 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


    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.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
Profession - Software Developer

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