Honey-and-Harrisa-Chicken-Breasts-Lemon-Risotto-Red-Mojo-Sauce
Recipes

Honey and Harissa Chicken Breasts, Lemon Risotto, Red Mojo Sauce.


This dish makes a perfect summer evening dinner, the silky rice soothing the heat of the harissa and the lemon marrying all the flavours together.
PS. Don’t forget a bottle or two of chilled Berceo Tempranillo Blanco. Cheers! Mark

Honey-and-Harrisa-Chicken-Breasts-Lemon-Risotto-Red-Mojo-Sauce

Honey and Harissa Chicken Breasts, Lemon Risotto, Red Mojo Sauce. Enjoy!.

READY IN
2 Hours 40 minutes
PREP TIME
2 Hours
COOKING TIME
40 minutes
SERVES
4

INGREDIENTS TO GET READY
4x 7/8oz Skin-on Chicken Breasts
4x Dessert spoons Honey
160ml Harissa Sauce Add to Cart
100ml Red Mojo Sauce
80g Red Bell Pepper Strips
100g Washed Baby Leaf Spinach
100g Manchego Cheese cut into 10 even sized cubes
20g Manchego Shavings
1x lemon, juice and zest
FOR THE RISOTTO
400g Bomba Rice Add to Cart
1.2 litres Vegetable Stock
200ml Berceo Tempranillo Blanco Add to Cart
2x Medium Onions Finely Chopped
80g Crumble Manchego Cheese
4x dessert spoons Extra Virgin Olive Oil
Salt & Pepper to taste

HOW TO MAKE ARANCINI
1. Slash each Chicken Breast 3 times with a sharp knife going 1cm into the flesh, in a mixing bowl combine the honey and Harissa until smooth.
2. Evenly coat each chicken breast with the honey & Harissa marinade and leave for at least 2 hours or even better overnight.
3. In a heavy-based saucepan fry the onion in the olive oil until soft but without colour, add the rice and cook for 2/3 minutes, add the wine and reduce by half.
4. Add a couple of ladles of hot stock to the rice, stir and bring to a simmer, when the stock has absorbed add more – only stirring the rice when adding stock. The rice will take 15 minutes to cook and may not need all the stock.
5. Remove the rice from the heat, add the manchego crumb, lemon zest and juice, stir until the risotto is creamy. Season as required. Divide into 4 heated plates.
6. In a frying pan, seal the chicken breasts and gently cook, turning occasionally until cooked through – be careful not to burn. The breasts should be glazed and shiny.
7. Place the spinach leaves in a mixing bowl along with the bell peppers, season and drizzle with a little oil, place the mixture in the centre of each plate.
8. Place the chicken breasts on top of the spinach, garnish with the manchego shavings and generous drops of Red Mojo Sauce. Enjoy! .

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