Ingredients
3 medium leeks roots and leaves removed
155ml Verjuice
1 cup water
1 tspn sea salt
1 tbspn lemon thyme
2 chicken thigh pieces
8 cavolo neros
10 medium sized mushrooms
1 cup pearl barley
10 dried apricots
3 medium leeks roots and leaves removed
155ml Verjuice
1 cup water
1 tspn sea salt
1 tbspn lemon thyme
2 chicken thigh pieces
8 cavolo neros
10 medium sized mushrooms
1 cup pearl barley
10 dried apricots
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Methods
1
Preheat oven to 180C.
2
Boil barley in 10 cups of water until cooked and set aside.
3
Remove top leaves and roots from the leeks and place upside down in water to clean.
4
Slice the leeks into three pieces and place in a deep pan with half a cup of Verjuice, one cup of water and two tablespoons of Extra Virgin Olive Oil. Cover with baking paper and simmer until soft.
5
To marinade the chicken, place remaining Verjuice and Extra Virgin Olive Oil with salt and lemon thyme in a bowl and whisk together.
6
Coat he chicken in the marinade and pan fry gently to brown before placing in the oven for ten minutes. Remove and set aside to cool.
7
Blanch cavolo nero for thirty seconds before squeezing and draining. Set aside.
8
Cut the mushrooms into thirds and toss in butter and lemon thyme over a medium heat.
9
Place the barley into a pan to and lightly fry to heat through.
10
To assemble, place the barley, mushroom, leeks, cavolo nero and Dried Mustard Apricots into a bowl and drizzle with Extra Virgin Olive Oil.
1
Preheat oven to 180C.
2
Boil barley in 10 cups of water until cooked and set aside.
3
Remove top leaves and roots from the leeks and place upside down in water to clean.
4
Slice the leeks into three pieces and place in a deep pan with half a cup of Verjuice, one cup of water and two tablespoons of Extra Virgin Olive Oil. Cover with baking paper and simmer until soft.
5
To marinade the chicken, place remaining Verjuice and Extra Virgin Olive Oil with salt and lemon thyme in a bowl and whisk together.
6
Coat he chicken in the marinade and pan fry gently to brown before placing in the oven for ten minutes. Remove and set aside to cool.
7
Blanch cavolo nero for thirty seconds before squeezing and draining. Set aside.
8
Cut the mushrooms into thirds and toss in butter and lemon thyme over a medium heat.
9
Place the barley into a pan to and lightly fry to heat through.
10
To assemble, place the barley, mushroom, leeks, cavolo nero and Dried Mustard Apricots into a bowl and drizzle with Extra Virgin Olive Oil.