Corn Chicken with Nutmeg Squash, Yogurt Sauce, Parsley Root Risotto and Gremolata

For the corn chickens, preheat the oven to 220 degrees. Peel the nutmeg pumpkin and cut 1/3 into wedges, the rest into cubes for the risotto. Then create the marinade from the spices, oil, salt and pepper, honey, cream and yoghurt. Place the chicken, pumpkin wedges, mint (whole) and lemon (halved) in it.

Now prepare the gremolata: coarsely chop the cranberries, grate the orange peel, finely chop the parsley and mix everything together.

Additionally grate the Parmesan. Now put the chicken in the oven for about 25 minutes and attach a temperature sensor. If you don't have one, you can just cut it once after the end of the cooking time and test whether the meat is done.

Then heat the broth for the risotto and peel and dice the parsley root. At the same time, finely dice the onion and garlic and fry in butter and oil.

Then add the rice and deglaze everything with white wine. Now add 2/3 of the parsley root and pumpkin cubes to the rice, cover with the stock and allow to reduce. Fry the remaining vegetable cubes in butter and oil, season with salt and pepper. Keep stirring the risotto and pouring in the stock until it has boiled down.

Finally add the Parmesan. Leave 30 grams of it for decoration. Season the risotto to taste and set aside.

Now take the chicken and the pumpkin wedges out of the oven and let them rest briefly. At the same time, strain the sauce and season to taste. Then serve the risotto with the chicken, sauce, gremolata and diced vegetables and decorate with Parmesan.