- 1 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 chicken thighs, skinless, bone in
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, chopped
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 140g pearl barley
For the green dressing
- ½ x 60g bag fresh rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- small handful mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small handful flat-leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it’s ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.
SeasoningAdding fresh herbs and citrus juice can be a great seasoning substitute to salt.