Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins


 2 leeks or 2 x large onion (or one of each sometimes leeks can be expensive)
 4 garlic cloves
 1 rosemary sprig, finely chopped
 800 g chicken breast or thighs
 1 lemon, grate the rind and keep the juice
 1 l chicken Stock
 2 tbsp olive oil
 1 cup pearl barley, rinsed
 1 cup frozen peas
 chilli flakes optional
 ½ bunch of silverbeet (wash and roughly tear the leave into pieces)

1

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.

2

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.

3

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

4

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.

5

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

6

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

DF and LF. GF - replace the barley with brown rice and follow the recipe as is. V-remove the chicken and continue as is.




Ingredients

 2 leeks or 2 x large onion (or one of each sometimes leeks can be expensive)
 4 garlic cloves
 1 rosemary sprig, finely chopped
 800 g chicken breast or thighs
 1 lemon, grate the rind and keep the juice
 1 l chicken Stock
 2 tbsp olive oil
 1 cup pearl barley, rinsed
 1 cup frozen peas
 chilli flakes optional
 ½ bunch of silverbeet (wash and roughly tear the leave into pieces)

Directions

1

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.

2

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.

3

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

4

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.

5

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

6

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

DF and LF. GF - replace the barley with brown rice and follow the recipe as is. V-remove the chicken and continue as is.
Lemon and Barley Chicken Casserole

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