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Roast chicken with barley, kale and roasted pears
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Pearl barley is having a moment, and justifiably so: it’s nutty, nutritious and grown in the UK.
2 tbsp olive oil
5 rosemary stalks, leaves picked and finely chopped
1.25kg essential Waitrose British chicken
3 onions, 2 cut into wedges and 1 finely chopped
3 pears, cored and quartered
300g LOVE life pearl barley
½ x 20g pack thyme sprigs
500ml fresh chicken stock
200g shredded curly kale
1 tbsp essential Waitrose dijon mustard
1. Preheat the oven to 200˚C, gas mark 6. Mix 1 tbsp oil with the rosemary. Rub over the chicken, season inside and out, then place on top of the onion wedges in a roasting tray. Roast until the chicken is cooked through, about 1 hour 15 minutes. Add the pears for the final 15 minutes. Take out of the oven and rest under foil for 15 minutes.
2. Meanwhile, heat 1 tbsp oil in a large pan and cook the chopped onion and remaining rosemary for 10 minutes. Stir in the barley, thyme, stock and 300ml water. Bring to the boil, then reduce to a brisk simmer for 50-55 minutes, adding the kale for the final 5 minutes. Stir in the mustard, season; loosen with more water if needed.
3. Stir the pears, onion wedges and juices through the barley; spread over a platter. Carve the chicken and place on top.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in October 2014.