Ingredients
- butter 2 tbsp
- rapeseed oil 1 tbsp
- chicken thighs 6
- plain flour 2 tbsp
- ground mace ½ tsp
- onions 2, diced
- garlic 2 cloves, crushed
- pearled barley 300g
- chicken stock 1.2l
- podded broad beans 350g (double-podded if you like)
- kale 30g, roughly chopped
- lemons 1, zested and juiced
- crème fraîche 75g + 6 tbsp
- sweet smoked paprika a few pinches
Method
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Step 1
Heat half the butter and the oil in a casserole or deep frying pan. Toss the chicken thighs in the flour and ground mace to coat, then fry over a medium heat until golden brown and crisp on both sides. Lift onto a plate, and tip the onions, garlic and the last tbsp of butter into the pan, and fry until soft.
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Step 2
When the onion is really soft, return the chicken thighs with any juices, the barley and stock. Gently simmer for about 40 minutes, stirring occasionally, until the barley is almost tender and most of the stock absorbed. If it gets at all dry during cooking, add a splash more stock. Stir the broad beans, kale, lemon juice and zest and seasoning into the barley, lower the heat and cover with a lid or baking sheet. Meanwhile, skin the chicken thighs and shred the meat from the bones using a couple of forks. Stir the chicken back into the barley with 75g of the crème fraîche and check the beans and barley are both tender.
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Step 3
Spoon the barley into 6 shallow serving bowls. Top each with a spoon more of crème fraîche speckled with a pinch of paprika and scattered with the lemon zest.
Nutritional Information
- Kcals 617
- Fat 30.9g
- Saturates 14.7g
- Carbs 52.8g
- Fibre 6.4g
- Protein 28.9g
- Salt 0.8g
