SPICY LEMON CHICKEN RISOTTO

Steps:

• Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
• Add the chicken and marinate for as long as possible.
• Grill until chicken is cooked through.
• Keep warm.
• If you prefer you can cut the chicken into small pieces before you marinate it.
• To make the risotto bring the chicken stock to a simmer.
• Keep hot on a low gas.
• Saute onion and garlic in olive oil.
• Add rice and stir until mixture is coated in oil.
• Add more oil if necessary.
• Add wine and stir until absorbed.
• Add half of the lemon juice and stir until absorbed.
• Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
• If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
• Place spinach leaves in a colander and blanch with boiling water.
• Drain and transfer to a bowl.
• Stir through remaining lemon juice and finely chopped lemon rind.
• Stir spinach mix through risotto.
• Season to taste with sea salt and cracked black pepper.
• Slice cooked chicken into small strips and stir through risotto.
• Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.