Chicken and barley pot

By Hope Malau
02 June 2016

A hearty and healthy meal, great for cold nights.

Serves: 6

Preparation: 8 min

Cooking: 50 min

15 ml (1 T) olive oil

4 chicken breasts, sliced

2 carrots, finely chopped

2 celery sticks, finely chopped

1 onion, finely chopped

2 garlic cloves, crushed

2 sprigs thyme

500 ml (2 c) chicken stock

500 ml (2 c) water

80 ml (? c) pearl barley, rinsed

2 bay leaves

3 tomatoes, finely chopped

3 potatoes, cubed

  1. Heat the oil in a large saucepan over medium high heat. Stir in the chicken for 2 minutes.
  2. Stir in the carrot, celery and onion until soft. Stir in garlic and thyme for 1 minute or until aromatic.
  3. Add stock, water, barley and bay leaves. Cover and bring to the boil. Reduce heat to low. Simmer covered for 30 minutes. Add tomato and potato. Simmer for 15 minutes or until potatoes are tender.

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