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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Chicken Creamy Risotto is a delightful blend of tender farm-raised chicken thighs, aromatic spices, and creamy risotto. The chicken is browned to perfection, infusing the dish with rich flavors from paprika, curry, coriander, and turmeric. Harissa paste adds a subtle heat, balanced by the smoothness of cream and the savory touch of parmesan cheese. The risotto, cooked in a flavorful broth, absorbs all these wonderful tastes, creating a silky texture. Green peas add a...
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Oil your pot.
Place the chicken and spices in the pot.
Thoroughly mix the spices and 2 tbsp harissa into the chicken.
Brown each side of the chicken and remove from the pan.
In the same pan, cook onions for 1 minute until softened.
Add garlic and stir for 1 minute until fragrant.
Add risotto, 1 tbsp of harissa, broth, and cream.
Stir and add back the chicken into the pan.
Cover with foil and place in a preheated oven at 180 degrees for 2 hours.
Once ready, check if the risotto is well cooked.
Add green peas directly into the pot and parmesan cheese.
Stir and garnish with finely chopped parsley and dill.
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You can substitute harissa paste with tomato paste if you prefer less heat.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs provide more flavor and moisture.
What can I use instead of harissa paste?
Tomato paste is a good substitute if you prefer less heat.
How do I know when the risotto is cooked?
The risotto should be creamy and the rice grains tender but with a slight bite.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance and reheat before serving.
