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Poached chicken with nutty barley salad


Nutty chicken

Ingredients 16
Servings 6
Time 15 min

Ingredients

  • 750
    ml
    chicken stock
  • 6
    garlic cloves, bruised
  • 1
    onion, quartered
  • few thyme sprigs
  • 2
    bay leaves
  • 6
    chicken breast fillets
  • 500
    ml
    barley, cooked according to package instructions
  • 250
    ml
    crushed wheat, cooked according to package instructions
  • 410
    g
    lentils, drained
  • 50
    g
    almonds, roughly chopped
  • 50
    g
    sunflower seeds, toasted
  • handful of fresh parsley, chopped
  • juice and grated zest of 1 lemon
  • 1
    garlic clove, crushed
  • 2
    rounds feta cheese, crumbled
  • salt and freshly ground pepper
 

Method

10 min
 

1.Put all the stock, garlic, onion, thyme and bay leaves in a large pot and bring to the boil.

2.Simmer for 5 minutes. Add the chicken and simmer for another 5 minutes.

3.Remove the pot from the heat, cover with a tight-fitting lid and set aside for 20 minutes (the heat of the stock will continue to cook the chicken).

4.Remove the meat from the stock and set aside.

SALAD

Mix the ingredients.

TO SERVE

Cut the chicken breasts into strips. Spoon the barley salad onto a plate and arrange the chicken on top. Serve hot or cold, garnished with fresh basil.

 

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