Spring apricot chicken with barley salad

Recipes / Meat

Make juicy, perfumed apricots the star in this spring chicken and barley salad dish.

Recipe «Spring apricot chicken with barley salad» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup pearl barley, 2 tbsp olive oil, 4 eschalots, peeled, thinly sliced, 1 garlic clove, crushed, 1/2 cup dry white wine , 5 fresh apricots, each cut into 6 wedges, 1 cup Massel chicken style liquid stock, 2 tsp honey , 4 Steggles chicken breast fillets, 1/4 cup slivered almond and pine nut mix, toasted, 2 tbsp finely chopped fresh flat-leaf parsley leaves, 2 tbsp finely chopped fresh mint leaves.

Ingredients:

  • 3/4 cup pearl barley 
  • 2 tbsp olive oil 
  • 4 eschalots, peeled, thinly sliced 
  • 1 garlic clove, crushed 
  • 1/2 cup dry white wine 
  • 5 fresh apricots, each cut into 6 wedges 
  • 1 cup Massel chicken style liquid stock 
  • 2 tsp honey 
  • 4 Steggles chicken breast fillets 
  • 1/4 cup slivered almond and pine nut mix, toasted 
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves 
  • 2 tbsp finely chopped fresh mint leaves 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place barley, almond mixture, parsley and mint in a large bowl. Season with salt and pepper. Stir to combine.
  5. Slice chicken. Divide barley between plates. Top with chicken. Spoon over apricot sauce. Serve.