Lemon and Barley Chicken Casserole

Heat 1 tbs olive oil in a heavy-based flameproof, ovenproof casserole dish over medium-high heat. Add the leek/onion, garlic and rosemary and cook, stirring, for 6 minutes or until golden. Transfer to a bowl.

Heat the remaining 1 tbs oil in the dish over medium-high heat. Season the chicken with salt and pepper and cook, in two batches, turning for 4 minutes or until lightly browned.

Return the chicken to the dish. Add the barley and cook, stirring for 1 minute, until barley is coated.

Add the leek/onion mixture and 1L (4 cups) stock. Bring to the boil. Reduce the heat to low and simmer, covered, for 35 minutes or until the barley is just tender.

Add the silverbeet/spinach, peas and lemon rind to dish. Simmer, covered, for 2 minutes or until the silverbeet is wilted.

Season with salt and pepoer and add the lemon juice and stir to combine. Sprinkle with chilli flakes if desired and serve.