Grilled Chicken on Shiitake and Coconut Risotto
Courtesy of chef-in-training Joanne Barrett from SAIT’s School of Hospitality & Tourism
4 skinless boneless chicken thighs or skinless chicken breasts
1 orange, juice and zest
1 lemon, juice and zest
l small piece of fresh ginger, peeled and chopped
3 garlic cloves, peeled and minced
½ t. each ground coriander and ground cumin
1 T. honey
2 T. olive oil
Large pinch of sea salt
Ground pepper to taste
Combine all ingredients except chicken thighs in a bowl and whisk well. Add chicken, cover and refrigerate for 3 hours or overnight.
½ c. coconut milk
1 c. chicken stock
1 bay leaf
2 T. olive oil
1 T. chopped shallot
1 c. diced butternut squash
1 c. sliced shiitake mushrooms
1 T. minced garlic
1 c. arborio rice
Salt and pepper to taste
½ c. white wine
1 T. butter
2 T. maple syrup
¼ c. whipping cream
4 oz chèvre, crumbled (garnish)
In a saucepan, combine the coconut milk, chicken stock and bay leaf. Bring to a simmer and keep warm. In a large sauté pan, sweat the chopped shallot, mushrooms and squash in olive oil until soft. Add the garlic and cook for another minute. Add the rice and salt and pepper and stir the rice in the oil until it is shiny. Add the wine and stir until it is absorbed by the rice.
Over low heat, add the coconut and stock mixture by ½ cupfuls and stir until absorbed by the rice each time. Repeat until the rice is cooked but still has a bit of resistance when you bit into it. Stir in the butter, maple syrup and cream, and stir until the risotto is creamy. Adjust seasoning to taste.
Grill the chicken and serve it with the risotto garnished with crumbled chèvre. Serves 4.