Chicken Thighs and Baked Green Risotto - Astral Chicken
Add a glamorous crunchy twist to comforting risotto – this version is baked to save on hands-on time.
Ingredients
- 1 Tbsp (15ml) oil
- 2 leeks, sliced
- 1 sprig thyme
- 1 ½ cups (300g) arborio rice
- 4 ½ cups (1,25l) chicken stock
- 4 cups (120g) kale, shredded
- 6 pieces Southern fried chicken thighs
- To serve: ½ cup (40g) parmesan and a handful of basil or parsley
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