Description
Warm roasted chicken and barley, over a bed of fresh rocket, paired with chickpeas, apples, and mixed tomato salad. Topped with roasted walnuts and feta!
Ingredients
Scale
Salad Ingredients
- 1.7lb organic deboned chicken thighs
- 4 x portions rocket (a good handful pp)
- 2 cups cooked organic barley
- 1.5 –2 cups cooked chickpeas
- 1/2 cup walnuts
- 1.5 cups finely chopped and cubed cucumber
- 1.5 cups finely chopped and cubed plum tomatoes
- 1 cup finely chopped and cubed red onion
- handful chopped parsley (optional)
- 1.5 – 2 cups 1/4″ cubed and chopped honeycrisp apples
- 1 cup crumbled feta
- handful chopped mint (optional)
Dressing Ingredients
- 1 freshly squeezed lemon
- 1/4 cup smooth tahini
- 1/4 cup olive oil
- 1/3 cup honey
- 1.5 tbsp white wine vinegar
- salt and pepper to taste
Chicken Marinade (optional – salt, pepper and olive oil will do)
- 5/6 sprigs fresh thyme
- 1.5 tsp onion powder
- 1 heaped tsp paprika
- 1 heaped tsp cumin
- salt and pepper
Instructions
- Rinse your barley and get it onto the boil following packet instructions, and set your oven to 365 deg F.
- While the barley cooks, prepare your chicken by marinating the thighs in a large bowl – thyme, onion powder, paprika, cumin, salt and pepper, and dash of olive oil.
- In a large ovenproof skillet, toast your walnuts for 3-4 mins on a high heat, tossing regularly. Once browned and smelling good, remove the walnuts into a bowl, and return the pan to the heat. Add a generous dash of olive oil and fry your chicken thighs for 7-8 mins (the pan must be hot), flipping once golden brown, then turning off the heat. Using oven gloves, carefully cover the hot pan with aluminum and place it in the oven to continue cooking for 6-7 mins. Once cooked, remove from the oven, and set aside.
- While the chicken cooks in step 3, chop and prepare the rest of your ingredients. I like to combine the chopped tomatoes, onion, cucumber, and parsley in a bowl, and mix with a dash of olive oil and salt/pepper.
- Finally, mix all your dressing ingredients together in a small bowl, making sure it’s a smooth, runny consistency.
- When you are ready to serve, place your rocket into 4 shallow bowls, following with the remaining portioned out ingredients. Top with the dressing and optional chopped mint, and a final dash of salt and pepper to taste! Enjoy!
Notes
See noted in thread!
- Category: Lunch/Dinner
- Method: Stovetop / Oven