Lifestyle
Southern-fried chicken thighs and baked green risotto
The leeks and thyme infuse the risotto with a delicate, aromatic base, while the chicken stock brings out the creaminess of the arborio rice.

When it comes to comfort food, few dishes rival the creamy satisfaction of a well-made risotto. But let’s face it – traditional risotto requires constant stirring, and some days you just don’t have the time or patience. Enter this baked version: a hands-off, oven-friendly twist that delivers all the creamy goodness without the fuss. Paired with crispy, Southern-fried chicken thighs and vibrant green kale, this dish by Astral Chicken, is perfect for a family dinner or a small gathering.
Ingredients
- 1 Tbsp (15ml) oil
- 2 leeks, sliced
- 1 sprig thyme
- 1 ½ cups (300g) arborio rice
- 4 ½ cups (1,25l) chicken stock
- 4 cups (120g) kale, shredded
- 6 pieces Southern fried chicken thighs
- To serve: ½ cup (40g) parmesan cheese and a handful of basil or parsley
Method
- Preheat the oven to 180°C.
- Heat a deep, ovenproof pan over medium heat. Add the oil and cook the leeks and thyme for about 5 minutes, or until softened.
- Season with salt, then add rice and stock and stir to combine. Cover and bake for 30 minutes.
- After 30 minutes, uncover and add chicken atop the risotto, and bake for a further 15 minutes uncovered.
- Add the shredded kale for the last 10 minutes of cooking.
- Serve immediately with parmesan and fresh basil or parsley.
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