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Moroccan Chicken Risotto


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Ingredients

6 portion(s)

Main Dish

  • 2 onions, halved
  • 4 cloves garlic
  • 100 grams ginger, peeled
  • 40 grams Butter
  • 40 grams extra virgin olive oil
  • 320 grams arborio rice
  • 500 grams chicken thigh, cut into pieces
  • 1 tablespoon TM Vegetable or Chicken stock Paste
  • 1 teaspoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon chilli flakes dried
  • 100 grams tomatoes, diced
  • 200 grams butternut pumpkin, cut into 3cm pieces
  • 400 grams chick peas, drained
  • 650 grams water
  • Salt and pepper, to taste
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Recipe's preparation

  1.  

    Place onion, garlic and ginger in mixing bowl and chop 3 sec/speed 5. Scrape down sides of bowl with spatula.

     

    Add butter and oil and sauté 3 min/120 degrees/speed 1.

     

    Insert Butterfly whisk. Add rice and sauté 1 min/120 degrees/Counter-clockwise operationspeed 1.

     

    Add chicken, stock paste, spices, tomatoes, pumpkin, chick peas and water and cook 22 min/100 degrees/Counter-clockwise operation speed 1.5.

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Tip

This dish utilises the full capacity of the TM5. To ensure that you don't go over the maximum fill line, add the water last and adjust as needed. You can always add the remaining water after it has been cooking for a few minutes.

You can easily adapt this recipe as vegetarian dish and it would still be very yummy!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Loved it, added a few rashes

    Submitted by borri61 on 5. October 2016 - 19:44.

    Loved it, added a few rashes of bacon.  Made it in my TM31, with 400g chicken.  I roasted the pumpkin and folded in  at the end  Will use this as my preferred chicken risotto from now on.   Thanks again for sharing. 

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  • Yum! A dash of natural

    Submitted by Yummomatic on 3. September 2016 - 19:23.

    Yum! A dash of natural yoghurt and somefresh coriander on top rounds this off nicely.

    Next time I'm going to throw in some sultanas.

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  • Probably not as you need the

    Submitted by El Thermo on 31. May 2016 - 17:27.

    Probably not as you need the water for the rice.

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  • Awesome, cant wait to give it

    Submitted by Mandy82 on 31. May 2016 - 17:25.

    Awesome, cant wait to give it a try! Would i reduce the amount of water as well?

     

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  • Hi Mandy, You could try the

    Submitted by El Thermo on 31. May 2016 - 12:52.

    Hi Mandy, You could try the recipe with less of the meat and veggies. Say 300g chicken, 80g tomatoes, 150g pumpkin and 300g chickpeas. Alternatively if you wanted the same amount of food, you could steam the pumpkin in the varoma above or roast it in the oven. The main thing is not to overfill the max fill line. You can add water during the cooking if you need to. Let me know how you go tmrc_emoticons.)  Cheers, El

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  • How would I adapt this recipe

    Submitted by Mandy82 on 25. May 2016 - 18:58.

    How would I adapt this recipe to suit a TM31? Thanks tmrc_emoticons.)

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  • Made this last night for

    Submitted by Maleniki on 15. May 2016 - 11:53.

    tmrc_emoticons.)

    Made this last night for hubby. Replaced chickpeas with 200 grams of corn kernels. He loved it!

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  • Made this for dinner tonight.

    Submitted by Fiveo on 7. December 2015 - 21:27.

    Made this for dinner tonight.  Really flavoursome.  Added baby spinach at the end of the cooking process.  Served with natural yoghurt. Delicious.  Will make again.

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  • trying this tonight without

    Submitted by suz stone on 21. September 2015 - 12:40.

    trying this tonight without the chickpeas

     

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