Lemon & Caraway Chicken On Beetroot Risotto Recipe

Ingredients For Lemon & Caraway Chicken On Beetroot Risotto Recipe

• 2.5 kilogram Chicken
• 30 gram Butter
• 1 Lemon, thinly sliced crossways
• 1 teaspoon Caster sugar
• 1 Brown onion, halved, thickly sliced
• 2 Garlic Cloves, Sliced
• 1 teaspoon Caraway seeds, crushed
• Salt and freshly ground black pepper
• Olive oil, to coat
• 250 milliliter Water
• 1 bunch Baby beetroot, roots and stems trimmed
• 1.25 liter Boiling water
• 2 Chicken stock cubes, crumbled
• 2 teaspoon Olive oil
• 1 Brown onion, finely chopped