Ingredients

The following ingredients have 4 Servings
  • 8 large chicken thighs, skin on
  • salt
  • 2 TB tamari ((gluten-free soy sauce))
  • 2 tsp Skinny® Maple sugar-free syrup
  • 2 tsp double-concentrated tomato puree
  • sea salt flakes
  • freshly ground black pepper
  • chopped fresh parsley (optional garnish)
  • 400 g konjac rice
  • 2 TB unsalted butter
  • 3 cloves garlic (finely chopped)
  • 150 g mushrooms (finely chopped)
  • 40 g full-fat cream cheese (soft cheese)
  • 40 g soured cream
  • 40 g double cream
  • reserved fat and juices from chicken tray

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Place the chicken thighs into a large bowl and lightly season with salt and pepper. Whisk the tamari, 'maple' syrup and tomato concentrate in a little bowl and pour into the bowl over the chicken. Get stuck in massaging the marinade into the chicken.
  • Place the chicken skin side up into a large roasting dish and bake in the oven for 30-35 minutes until safely cooked through. If in doubt, use a thermometer probe to check the thickest part of one thigh. It should read 72°C.
  • In the meantime, rinse the konjac rice and simmer 4-5 times in fresh batches of simmering water for a few minutes each time. This will remove the strange packaging smell. Leave in the lightly simmering water until needed.
  • Have all your 'risotto' ingredients prepped and ready, including the cream cheese, sour cream and double cream which should be whisked together in a bowl.
  • Melt the butter in a large non-stick pan or wok and cook the garlic and mushrooms over moderate heat until the garlic completely softens, and the mushrooms start to release their own moisture.
  • Increase the heat to high and continue to cook until the mushrooms caramelise (turn golden). Be careful not to burn the garlic, so stir the mixture regularly. Pour in the creamy mixture and remove the pan from the heat for now.
  • Drain the konjac rice very well (to avoid a watery risotto), agitating the 'rice' in the sieve until all moisture is drained.
  • By this time the chicken would have done its time in the oven. Use tongs to remove the chicken pieces from the roasting tray and set them aside to keep warm. There should be plenty of juice and rendered fat in the dish - do not discard this - its flavour!
  • Tip the drained 'rice' into the pan still containing the creamy mushrooms, along with all the delicious juice and rendered fat from the chicken roasting tray.
  • Return the pan to the heat and cook the mixture over moderately high heat until the sauce reduces and you are left with a thick, creamy mixture that will coat the konjac rice well.
  • Serve the chicken with the mushroom 'risotto' and season the whole lot with salt flakes (if needed) and freshly ground black pepper. Scatter over chopped herbs (I used curly parsley). Easy and delicious!