Caramelised Onion and Chicken Pearl Barley Recipe
Pearl barley is really underused in everyday cooking, but I find it’s a tasty alternative to rice or couscous. This pearl barley recipe is really easy to prepare and goes well with a lot of dishes. This recipe is simple and will make a low fat, high protein dinner. It’s also delicious. I used the leftover chicken from our Sunday roast.
150g dry pearl barley
1100ml chicken stock
4 tbsp balsamic vinegar
2 tbsp olive oil
80g cream cheese
400g cooked chicken
Rinse the pearl barley and add to a saucepan.
Add the chicken stock, bring to the boil and simmer for approximately 1 hour.
Slice the onions into rings.
Add the olive oil to a small frying or saucepan and once hot, add the sliced onions.
Cook on a medium heat for about 15 minutes until the onions are soft and are starting to turn dark brown.
Remove the onions from the heat and add in the balsamic vinegar. Give it a good stir and then leave it to one side to cool.
Chop the cooked chicken into bitesize pieces.
Once the pearl barley is cooked, use a sieve and a kettle of hot water to rinse it. When cooked, pearl barley will be tender to chew. Not mushy though, it should still retain a very slight bite.
Add the cooked pearl barley, caramelised onion, cooked chicken and cream cheese back into a saucepan, on a medium heat and heat through, stirring to combine all the ingredients. To ensure the chicken is cooked through, check it is piping hot (a minimum of 85 degrees) and give it a good dose of ground black pepper before serving.
I hope you enjoy this dish. It’s a great way of utilising the leftover roast chicken and turning it into an interesting, delicious and healthy dish the next day. Why not give this pearl barley recipe a go this week?
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