• 12 (about 600g) chicken tenderloins
• 125ml (1/2 cup) fresh lemon juice
• 2 garlic cloves, crushed
• 2 tbs fresh thyme leaves
• 80ml (1/3 cup) olive oil
• 70g (1/2 cup) cornflour
• 60g (1/4 cup) white sugar
• 60ml (1/4 cup) balsamic vinegar
• Toasted pine nuts, to serve
• Fresh thyme sprigs, to serve

Red risotto

• 2 red capsicums, quartered, deseeded
• 1L (4 cups) chicken stock
• 2 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 440g (2 cups) arborio rice
• 1 x 170g jar marinated
• artichokes, drained
• 110g (1/2 cup) semi-dried tomatoes

Preparation
1. Preheat oven to 220°C. Combine the chicken, lemon juice, garlic, thyme leaves and half the oil in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
2. Meanwhile, to make the red risotto, place the capsicum on a baking tray. Bake in preheated oven for 20 minutes or until tender. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this will help lift the skin). Peel skin from the capsicum. Place capsicum flesh in the bowl of a food processor and process until smooth.
3. Place stock in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer. Heat the oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add the capsicum puree and a ladleful (about 125ml/ 1/2 cup) of stock to the rice mixture and use a wooden spoon to stir constantly until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Cook until the rice is just tender and the risotto is creamy (this should take about 20 minutes). Add the artichokes and semi-dried tomatoes and stir until just combined. Remove from heat.
4. Drain the chicken from the marinade. Place cornflour on a plate. Coat chicken in cornflour and shake off any excess. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add half the chicken to the pan and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining chicken. Return chicken to the pan and sprinkle with sugar and vinegar. Cook, turning occasionally, for 2-3 minutes or until sugar dissolves and sauce thickens slightly. Remove from heat.
5. Spoon the risotto among serving plates. Divide the chicken among serving plates and drizzle with pan juices. Sprinkle with pine nuts and top with thyme sprigs to serve.