Category: Main dish
Ingredients for 2 portions:
- For the risotto
- 220 gr paella rice
- 1 dried red onion
- 1 clove of garlic
- 40 gr. Kumar’s indian paste for butter chicken
- 20 gr bacon jam
- 80 gr whole chestnuts
- 20 gr. Cranberries
- 500 ml chicken stock
- 100 gr bird livers
- 20 gr raisins
- 150 gr shredded parmesan
- 20 gr Quince paste
- 10 gr pine cone
- 15 gr Pedro Ximenez vinegar
- Spicemix del Mondo La Spezia (preferable amount)
- Spicemix del Mondo Cape (preferable amount)
- Cacao Pepper Allspice-Raspberry (preferable amount)
- Olive oil (preferable amount)
- Salt(preferable amount)
- For the cockerel
- 1 cockerel (approximately 500 gr.)
- 200 gr. Gravy Sauce
- 100 gr. Saba
- 15 gr. Spicemix del Mondo Cape
- 10 gr. Spicemix del Mondo La Spezia
- 20 Pomgranate – Elderflower vinegar
- Salt (preferable amount)
- Olive oil (preferable amount)
Preparation time: 40 minutes instructions
Instructions:
- For the risotto
- In a wide pan, saute the onion with the garlic and then add the rice. Saute for a few more minutes and add the birds’ livers.
- Reduce the heat by pouring the pedro ximenez and add spicemix del mondo La Spezia and Cape, the Cacao Pepper Allspice – Raspberry and the salt.
- Add the chicken stock in increments.
- Add the cranberries, the raisins and the pine cone.
- In the end, once the risotto is ready, add the kumar’s butter chicken and the parmesan in order to become homogenous and decorate with Quince paste, cacao pepper Allspice – Raspberry and any other ingredient of your preference.
- For the cockerel
- Mix all the ingredients in a bowl, in order to create the marinade for the cockerel.
- Spread the marinade both in the external and the internal part of the cockerel.
- Put it in preheated oven in 140 degrees for 40 minutes and spread the cockerel every so often with the marinade that has been left, in order to get glazed.
Special credits to the CONCEPT company
for their kind contribution of the equipment for our recipe
