Make juicy, perfumed apricots the star in this spring chicken and barley salad dish.
- Place barley and 1 litre cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 35 minutes or until barley is tender. Drain. Refresh under cold water. Drain.
- Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Add eschalots. Cook, stirring occasionally, for 10 minutes or until softened. Add garlic. Cook, stirring, for 2 minutes or until fragrant. Add wine. Simmer for 5 minutes or until almost all the wine has evaporated. Add apricots. Cook, stirring, for 1 minute or until combined. Add stock and honey. Simmer, stirring occasionally, for 5 to 7 minutes or until apricots are tender and sauce has thickened. Season with pepper. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
- Heat remaining oil in a large frying pan over medium-high heat. Add chicken. Cook for 6 to 7 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
- Place barley, almond mixture, parsley and mint in a large bowl. Season with salt and pepper. Stir to combine.
- Slice chicken. Divide barley between plates. Top with chicken. Spoon over apricot sauce. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set