This recipe is so easy to make and so delicious. Hope you enjoy it!
- 4 Chicken breast (preferably organic)
- Bunch of Island cabbage, you can use spinach or rocket leaves
- Fresh Cream
- Nangae nuts can use pinenuts
- Dash of olive oil
- Freshly ground black pepper
- Mixed herbs
- 450g Rice or Risotto rice
- 2 Lemon
- 2 Cups of White wine
- 1ltr Vegetable Stock
- Olive oil
- ½ teaspoon of cummin
Place the chicken in a dish add the mixed herbs, olive oil, season with salt and pepper. Refrigerate for at least 1 hour. Cook on 180 for 15 minutes.
To Prepare your risotto
In a pot/pan, heat the olive oil, add the onions, garlic, fry very slowly. Add the rice and turn up the heat until the rice begin to lightly fry, so keep stirring it for a minute or so. Add the wine and keep stirring. Once the wine has cooked into the rice, add your stock and a good pinch of salt. Turn down the heat to a simmer Keep stirring the rice. This will take around 15 minutes. If your rice is not cooked add some boiling water until cooked. Remove from the heat and add the lemon zest & cumin. Stir well. Place a lid on the pan and allow sitting for 2 minutes. Assemble your dish as soon as possible.
To prepare your island cabbage sauce
Mince the garlic in a food processor. Add the nangae nuts, salt, pepper, and the island cabbage leaves. Blend until the mixture is smooth and creamy. Set the mixture aside.
Before serving simply re-heat mixture in a pan with some fresh cream until silken.
Assemble your rice, chicken & sauce together. Drizzle with some olive oil & serve with a slice of lemon.