Harissa Chicken & Pearl Barley

• 6chicken thighs, boneless and skinless
• 750 mlchicken stock
• 400 gbutter beans, drained
• 250 gpearl barley, rinsed
• 100 gbaby spinach
• salt and black pepper to taste
• 1red onion, sliced
• 3garlic cloves, crushed
• 1 tbspolive oil
• 2 tbspharissa paste
• 15 gmint, chopped
• 6pitta breads (optional)
• 100 gGreek yoghurt (optional)
• 300 gchopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Heat the olive oil in a large casserole. Season the chicken and brown in two batches for 4–5 minutes per side, then lift out.
2. 2Drop the red onion into the same pan and cook for about 5 minutes, stirring now and then, until softened and just starting to colour at the edges. Stir in the garlic and harissa and cook for 1 minute, until the pan smells warm, smoky and savoury.
3. 3Tip in the pearl barley and stir well so every grain is slick with the harissa oil.
4. 4Pour in the stock, bring to a gentle simmer, then nestle the chicken thighs back into the pan along with any resting juices.
5. 5Cover and cook for 25–35 minutes, stirring occasionally, until the barley is tender and the thickest chicken part reaches 75°C for 30 seconds. Add a splash of boiling water if needed.
6. 6Stir in the butter beans and cook uncovered for another 5 minutes so they warm through and the broth thickens and clings.
7. 7Fold the spinach through in handfuls until just wilted and glossy. Taste and adjust the seasoning.
8. 8Serve topped with mint. Add the optional yoghurt, warm pitta and dressed salad if using.

Per serving

kcal

379

protein

32.8g

fibre

11.2g

carbs

44.7g

fat

8.1g