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The best autumn chicken recipe
The best autumn chicken recipe
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Autumn chicken salad with paprika, garlic, and lemon-marinated chicken on a bed of barley. Topped with white balsamic vinaigrette, feta, almonds, and pomegranate arils for a satisfying seasonal flavor explosion.
Ingredients:
  • 7.50 gm smoked paprika
  • 72.80 gm extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 800g chicken thigh fillets
  • 45g (1/4 cup) roasted almonds, coarsely chopped
  • 220g (1 cup) pearl barley, rinsed, drained
  • 1 pomegranate, arils removed (you’ll need about 1 cup of arils, see note)
  • 60g baby spinach leaves
  • 100g feta, crumbled
  • 40.00 ml white balsamic vinegar
  • 28.60 gm honey
  • 5.90 gm Dijon mustard
Instructions:
  • Mix the paprika, garlic, oil, and lemon juice in a shallow dish. Add the chicken and evenly coat. Cover and refrigerate for 1 hour.
  • For the barley salad, simmer barley and 750ml (3 cups) water in a saucepan over high heat until tender and the liquid is absorbed, about 35 minutes. Let it cool completely.
  • Preheat a lightly greased barbecue hotplate or grill over medium-high heat. Grill chicken, turning occasionally, for 10-12 minutes until charred and fully cooked. Transfer to a tray and tent loosely with foil for 5 minutes before slicing and serving.
  • Sprinkle in the pomegranate, spinach, and half of the feta into the barley. In a separate container, mix vinegar, oil, honey, and mustard. Pour the dressing over the salad and season with salt and pepper. Gently toss everything together until well coated in the dressing.
  • Transfer the salad onto a serving platter. Top with the chicken, sprinkle with almonds and the rest of the feta before serving.

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