Aix en Provence Chicken, Pineapple and Coconut Risotto
My husband had this incredible dish in a restaurant in Aix en Provence. We didn't ask for the recipe, instead I came home and tried making it a dozen different ways. This recipe has been perfected for our palates. Before trying it, it wouldn't have been a dish I would jump to make. But the ingredients go together so well. You have to try it to believe it.
I have tried making this risotto with veal or chicken. Both go exceptionally well.
This recipe serves 4 people.
Ingredients: 3 cups of organic risotto rice, coconut oil, 4 sliced free range chicken thighs (skin off), 500ml coconut milk, 500ml chicken stock, 2 cloves garlic crushed, 1 cup finely sliced shallots, 1 fresh pineapple (or one tinned), finely sliced spring onions (green part only), 1 cup of parsley, fresh pecorino to finish
Pre heat your oven to 180 degrees. Start off by cutting the skin off your pineapple and taking the middle out. Cut into bite sized pieces and place in a ceramic baking dish. Coat the pineapple with 2 tblsp caster sugar. Put into your oven for 25 minutes. If you are using tinned pineapple, drain the juice and set aside. place the pineapple pieces in a dish just as above, but without the sugar.
Meanwhile, add one tblsp of coconut oil to a non stick pot on medium heat. (I use my La Creuset) Add the shallots and crushed garlic. Stir for a few minutes until the onion goes soft and clear. Add the pieces of chicken and mix for 30 seconds. Now add the risotto rice. Turn heat to low. Stir well and start by adding the chicken stock. Once that has been absorbed, add the coconut milk. Stir to ensure there is no rice stuck to the bottom of the pot. Place the lid on the pot and leave to gently cook for 15 minutes. A good quality pot is so important with this dish as the rice will stick otherwise.
After 15 minutes, check the risotto and stir again. It may need some more time. If it needs more liquid, add some water. A quarter of a cup at a time is enough. This is a patient meal and remember that if you add too much liquid your risotto will turn out gluggy.
Taste the risotto to see if it is cooked. If it is, take off the heat and stir into it the caramelised pineapple, 2 tablespoons of coconut oil and the spring onions.
Serve the risotto in warm bowls with a garnish of parsley and pecorino cheese
A warm hearted winter meal for the family. Yummmmxx