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Marinated chicken tenderloins with balsamic glaze on red risotto
Marinated chicken tenderloins with balsamic glaze on red risotto
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Impress guests with this gourmet main course, perfectly paired with a glass of wine.
Ingredients:
  • 12 (about 600g) chicken tenderloins
  • 125ml (1/2 cup) fresh lemon juice
  • 4.00 garlic cloves, crushed
  • 40.00 ml fresh thyme leaves
  • 80ml (1/3 cup) olive oil
  • 70g (1/2 cup) cornflour
  • 60g (1/4 cup) white sugar
  • 60ml (1/4 cup) balsamic vinegar
  • Toasted pine nuts, to serve
  • Fresh thyme sprigs, to serve
  • 2 red capsicums, quartered, deseeded
  • 1L (4 cups) chicken style liquid stock
  • 36.40 gm olive oil
  • 440g (2 cups) arborio rice
  • 170g jar marinated artichokes, drained
  • 110g (1/2 cup) semi-dried tomatoes
Instructions:
  • Preheat the oven to 220C. In a glass or ceramic bowl, mix the chicken with lemon juice, garlic, thyme leaves, and half of the oil. Cover with plastic wrap and chill in the fridge for 30 minutes to enhance the flavors.
  • To prepare the red risotto, roast the capsicum on a baking tray in a preheated oven for 20 minutes until soft. Let it cool in a heatproof bowl covered with plastic wrap for 5 minutes to remove the skin easily. Peel the skin off the capsicum, then blend the flesh in a food processor until smooth.
  • In a saucepan, bring stock to a boil, then simmer. In another saucepan, heat oil and cook onion and garlic until soft. Stir in rice until translucent. Add capsicum puree and a ladleful of stock, stirring until absorbed. Repeat with remaining stock until rice is creamy, about 20 minutes. Stir in artichokes and semi-dried tomatoes. Remove from heat.
  • Remove chicken from marinade, then coat with cornflour. Cook in oil until golden brown. Transfer to a plate. Sprinkle with sugar and vinegar, and cook until sauce thickens.
  • Serve the risotto in individual plates. Top with chicken, pan juices, pine nuts, and fresh thyme sprigs before serving.

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