Coconut & Turmeric Chicken Risotto

Comforting & satisfying

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INGREDIENTS:

• 1 zucchini (cut into 1/2 moons)

• 1 carrot (cut into 1/2 moons)

• 1 small head of broccoli

• 150g baby spinach (uncooked)

• 1 lime (juiced)

• 330g chicken thigh

• 3/4 cup uncooked arborio rice

• 200ml coconut milk canned

• 1 cup water

• 2 heaped TBSP Best of the Bone Turmeric and Ginger Bone Broth

• 2 TSP Clive of India Curry powder

• 2 TSP sea salt

• 2 TSP turmeric powder

• 2 TBSP tamari

• 1 TSP black pepper

• 1 TBSP garlic olive oil

• Extra Virgin olive oil (for pan-frying)

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METHOD:

1. Preheat oven to 200 degrees (fan-forced)

2. Slice zucchini and carrot into 1/2 moons and set aside

3. Cut chicken into 2cm pieces

4. Heat a drizzle of olive oil on a pan and set to high heat. When the oil is hot, cook the chicken, tossing until browned on each size (approximately 5 minutes)

5. Reduce heat to medium high. Add 2 TBSP Turmeric and Ginger Bone Broth, coating each piece of chicken.

6. Add the risotto rice, coconut milk, water, tamari, turmeric, curry powder, sea salt and pepper and mix through. Bring to the boil for 2 minutes then turn off the heat.

7. If your cooking pan is unable to go into the oven, transfer ingredients to a baking dish and cover with foil (cover the pan with foil if using a pan). Cook in the oven for 28 minutes.

8. When the risotto has 5 minutes remaining, heat a fry pan with olive oil and cook the zucchini, carrot and broccoli.

9. Remove risotto from the over and mix through lime juice, cooked vegetables, spinach and garlic olive oil.

10. Divide, serve and enjoy!