Here's a different kind of recipe for you. I don't cook much, but this is a dish I learnt to make with my boyfriend. It's a delicious and filling chicken and vegetable stew, packed with pearl barley for an extra protein hit.
I love making it at the weekend for a week's worth of meals :) Make as much as you can fit into your largest pan, and it'll last a week in the fridge.
My recipe here is half what I usually make (but I have a massive pressure cooker to fill!) - this recipe will make 6-8 portions, depending on your serving size.
- 1kg chicken
- 1kg root vegetables (many supermarkets sell packs of these) - we used carrots, parsnips, onion and swede
- 500g vegetables of your choice - we used celery, sweet potato, mushrooms and leeks
- 250g pearl barley
- 3 chicken stock cubes/concentrated stock pots
- around 2l water (to fill the pan)
- Handful of parsley, roughly chopped.
- 2 cans mixed beans/lentils (we used a can of green lentils and a can of butter beans)
1. Chop the chicken into bitesize pieces and place in your largest pan.
* Here's a money saving tip - get frozen chicken breasts! They're far cheaper than fresh, and you can defrost them in an hour by placing the bag in a bowl of hot water.
|Here's all of the ingredients we used!|
3. Add your stock cubes, water and pearl barley. Bring to the boil and cook for 40 - 45 minutes, stirring every 5 - 10 minutes.
This method poaches the chicken so it's lovely and soft - after 40 minutes, check that the chicken is cooked by cutting a piece open and checking it is white all the way through.
The vegetables can be left slightly-crunchy if wanted (as portions of the stew will be being reheated during the week).
|The pot all filled up before cooking!|
4. Sprinkle with the remaining parsley before serving.