Chargrilled Chicken & Lemon Pearl Barley
Chargrilled Chicken & Lemon Pearl Barley

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chargrilled chicken & lemon pearl barley. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Chargrilled Chicken & Lemon Pearl Barley is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chargrilled Chicken & Lemon Pearl Barley is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chargrilled chicken & lemon pearl barley using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chargrilled Chicken & Lemon Pearl Barley:
  1. Make ready 220 grams (1 cup) pearl barley
  2. Prepare 500 ml (2 cups) salt-reduced chicken stock
  3. Make ready 250 ml (1 cup) water
  4. Get 2 tsp olive oil
  5. Make ready 1 white onion, finely chopped
  6. Take 2 garlic cloves, crushed
  7. Get 1 tbsp finely grated lemon rind
  8. Take 160 ml (2/3 cup) white wine
  9. Get 2 tbsp fresh lemon juice
  10. Get 1 bunch rocket, ends trimmed, washed, dried, leaves shredded
  11. Take 20 grams (1/4 cup) finely grated parmesan
  12. Get 2 single chicken breast fillets
  13. Get 1 Olive oil, extra, to brush
  14. Take 1 Lemon wedges, to serve

Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and. Chargrilled Chicken We're always looking for ways to make our chicken dinners extra special and delicious. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.

Instructions to make Chargrilled Chicken & Lemon Pearl Barley:
  1. Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.
  2. Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.
  3. Stir in the barley and lemon rind. Add the wine and stir until reduced by half.
  4. Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.
  5. Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
  6. Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.

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