Chicken, lemon and black olive paste with leek and saffron risotto

Ingredients

(Serves 10)

3 tbs olive oil
20 small chicken thighs, about 100-110g each
2 lemons, thicly sliced
150g black olive paste
4 twigs of rosemary

For the risotto
600g leek and saffron sauce
600g arborio rice
400ml water
knob of butter

Method
Pan-fry the chicken thighs skin side down in oil for 4-5 minutes until brown. Transfer to an oven-proof tray and place the lemon slicess between the chicken portions. Spoon about a teaspoon of black olive paste over each chicken portion, then scatter over the rosemary. Bake in the oven at 190°C for 40-45 minutes.

To make the risotto, add the sauce to thte water, bring to the boil and add the rice. Simmer, while stiring, for 15 minutes or until the liquid has been absorbed and the rice is tender. The risotto will have a creamy, slightly sloopy consistency. Stir in the butter and season to taste. Serve the risotto with two portions of the chicken per serving and garnish with the roasted lemon and fresh rosemary.