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Spring apricot chicken with barley salad
Spring apricot chicken with barley salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Highlight spring chicken and barley salad with luscious apricots.
Ingredients:
  • 40.00 ml finely chopped fresh mint leaves
  • 165.00 gm pearl barley
  • 36.40 gm olive oil
  • 160g eschalot
  • 125.00 gm dry white wine
  • 400g apricot
  • 255.00 gm chicken style liquid stock
  • 14.40 gm honey
  • 800g chicken breast
  • 62.50 ml pine nut mix (with slivered almonds), toasted
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • In a large saucepan, combine barley and 1 litre of cold water. Bring to a boil over high heat, then lower the heat to medium and simmer for 35 minutes until the barley is tender. Drain the barley and rinse with cold water before draining again.
  • Heat oil in a pan and sauté eschalots until softened, then add garlic and cook until fragrant. Pour in wine and simmer until almost evaporated. Stir in apricots, stock, and honey, then simmer until apricots are tender and sauce thickens. Season with pepper, transfer to a bowl, and cover to keep warm. Wipe pan clean.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add chicken and cook for 6 to 7 minutes on each side until golden and fully cooked. Transfer the chicken to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Combine barley, almond mixture, parsley, and mint in a large bowl. Season generously with salt and pepper, then mix well to marry the flavors.
  • Slice the succulent chicken, divide the hearty barley between plates, top with the flavorful chicken, generously spoon over the luscious apricot sauce, and serve.

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