Name: Roast chicken breasts with barley risotto
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Family
Ingredients: 1 cup pearl barley; 4 cup water; 2 leeks washed; 2 cloves garlic cloves, finely chopped; 500 ml stock chicken; 125 ml cream; salt and freshly ground black pepper to taste; 4 chicken breast fillets on th bone with skin; lemon juice only; 2 Tbs spice for roasting; 1 tsp salt; 300 ml stock chicken

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Ingredients (12)

For the barley risotto:

1 cup	pearl barley
4 cup	water
2	leeks — washed
2 cloves	garlic — cloves, finely chopped
500 ml	stock — chicken
125 ml	cream
	salt and freshly ground black pepper — to taste

For the chicken

4	chicken breast fillets — on th bone with skin
	lemon — juice only
2 Tbs	spice — for roasting
1 tsp	salt
300 ml	stock — chicken

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Method:

To get the risotto going, boil the barley in the water for 20-25 minutes until softened but still chewy in the middle.
Brown the chicken all over and place in a roasting dish. Drizzle over the lemon juice and add the roasting spice and the salt. Pour in the chicken stock and cover with foil. Place in the oven (220°C) and roast for 20-25 minutes until cooked throughout but still moist. Remove from the oven and allow to rest in a warm spot.
Drain the barley once cooked and set aside.
In the same pot you cooked the barley in, fry the leeks and garlic until soft and fragrant and add the barley. Stir to combine and add half of the chicken stock.
Stir the barley and chicken stock together and allow the stock to get absorbed. When the stock has been absorbed, taste the barley. If it still feels too firm for you, add the rest of the stock and repeat.
When the barley is cooked to your liking, add the cream and season with salt and pepper.
Serve the barley with the roasted chicken, it’s pan juices and a side salad.

Reprinted with permission of Simply Delicious.
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