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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