Chicken Laksa Risotto

• 1 leek, sliced
• 1/2 red capsicum, diced
• 2 tsp garlic mush
• 2 tbsp olive oil
• 3 rashers bacon, diced
• 2 cups arborio rice
• 1 cup frozen peas
• 800 ml coconut milk
• 1 cup chicken stock
• 120gm laksa spice paste
• 8 chicken drumsticks

1. Using a large pan that can go in the oven, saute leek, capsicum and garlic in olive oil for 1 minute. Add bacon and cook for a further minute. Do not discard bacon juices.
2. Add rice and stir through, cook until rice is slightly translucent.
3. Add peas and mix through.
4. Preheat oven to 180u0b0.
5. Place chicken on top of dish - fan them out.
6. Mix coconut milk and paste together and pour over dish, be sure to coat each piece of chicken.
7. Pour stock over rice but not the chicken (so to not wash away the laksa mix on the chicken)
8. Put in the oven uncovered for 45 minutes. (Don't worry - it doesn't splash!)
9. Put the dish on the centre of the table and let your guests enjoy!

red, garlic, olive oil, rashers bacon, arborio rice, frozen peas, coconut milk, chicken stock, laksa spice paste, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-laksa-risotto-52486221 (may not work)