Creole Roasted Chicken with Leek Risotto | MiNDFOOD

Ingredients

• 4 (about 1kg) chicken supremes, see tip
• ½ cup chicken stock
• Sliced chilli and parsley, to garnish
• 1 small onion, chopped
• 1 tbsp fresh thyme leaves
• ¼ cup parsley leaves, chopped
• 1 red capsicum, chargrilled, chopped
• 3 tsp sweet paprika
• 2 medium red chillies, halved, seeds removed and chopped
• 2 cloves garlic, crushed
• ¼ cup red wine vinegar
• 2 tbsp olive oil
• 1 leek, halved lengthways, thinly sliced
• 1½ cups arborio rice
• ½ cup white wine
• 3½ to 4 cups chicken stock
• ½ cup grated parmesan cheese
• ½ cup parsley leaves, finely chopped