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1
Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
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2
Add the chicken and marinate for as long as possible.
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3
Grill until chicken is cooked through.
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4
Keep warm.
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5
If you prefer you can cut the chicken into small pieces before you marinate it.
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6
To make the risotto bring the chicken stock to a simmer.
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7
Keep hot on a low gas.
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8
Saute onion and garlic in olive oil.
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9
Add rice and stir until mixture is coated in oil.
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10
Add more oil if necessary.
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11
Add wine and stir until absorbed.
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12
Add half of the lemon juice and stir until absorbed.
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13
Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
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14
If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
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15
Place spinach leaves in a colander and blanch with boiling water.
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16
Drain and transfer to a bowl.
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17
Stir through remaining lemon juice and finely chopped lemon rind.
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18
Stir spinach mix through risotto.
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19
Season to taste with sea salt and cracked black pepper.
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20
Slice cooked chicken into small strips and stir through risotto.
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21
Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
