Tomato Risotto With Spiced Chicken

• 1 None red chili, deseeded and finely chopped
• 1 1/2 tbsp fennel seeds, crushed
• 1 tbsp smoked sweet paprika
• 1/2 cup orange juice
• 2 tbsp honey
• 7 tbsp olive oil
• 4 None chicken legs
• 4-5 tbsp ketchup
• 1 None onion, diced
• 2 cloves garlic, minced
• 2 oz sun-dried tomatoes
• 1/2 lb cherry tomatoes
• 1/2 lb risotto rice
• 1 - 13.5 oz can chopped tomatoes
• 2 1/4 cups vegetable stock
• 1/4 lb ricotta cheese
• 1/4 lb Parmesan cheese, grated + shavings, to serve
• 1 pinch granulated sugar
• None None fresh basil leaves, to garnish

1. Mix chili, fennel, paprika, orange juice and honey then whisk in 5 tbsp oil and season. Coat chicken, cover and chill for 4 hours.
2. Preheat oven to 325u0b0F. Remove chicken from marinade and transfer to a baking tray. Mix 1/2 the marinade with ketchup then brush over chicken and bake for 40-45 mins.
3. Meanwhile, heat 2 tbsp olive oil in a saucepan, add onion and garlic and saute over low heat for 3-4 mins. Add sun-dried tomatoes and cherry tomatoes and saute for 2-3 mins. Add rice and chopped tomatoes and cook for 2-3 mins. Add 1/4 of the stock and simmer, stirring, until liquid absorbs. Repeat until all liquid has been absorbed and rice is soft, around 25-30 mins. Add ricotta, grated Parmesan and sugar then season. Divide risotto between 4 bowls then top with chicken. Serve sprinkled with basil and Parmesan shavings.

red chili, fennel seeds, sweet paprika, orange juice, honey, olive oil, chicken, ketchup, onion, garlic, tomatoes, cherry tomatoes, risotto rice, tomatoes, vegetable stock, ricotta cheese, parmesan cheese, sugar, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/19722 (may not work)