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Chargrilled Chicken & Lemon Pearl Barley cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be introduced at numerous recognized occasions actually. I am certain you will see lots of people who just like the Chargrilled Chicken & Lemon Pearl Barley dishes which you make.

Alright, don’t linger, let’s task this chargrilled chicken & lemon pearl barley menu with 14 components which are surely easy to receive, and we have to process them at the very least through 6 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Chargrilled Chicken & Lemon Pearl Barley:

1. Give 220 grams (1 cup) - pearl barley
2. Make ready 500 ml (2 cups) - salt-reduced chicken stock
3. Require 250 ml (1 cup) - water
4. Give 2 tsp of olive oil
5. You need 1 - white onion, finely chopped
6. Get 2 for garlic cloves, crushed
7. Take 1 tbsp for finely grated lemon rind
8. Give 160 ml (2/3 cup) - white wine
9. Provide 2 tbsp fresh lemon juice
10. Prepare 1 bunch rocket, ends trimmed, washed, dried, leaves shredded
11. Make ready 20 grams (1/4 cup) finely grated parmesan
12. Give 2 - single chicken breast fillets
13. Provide 1 of Olive oil, extra, to brush
14. You need 1 - Lemon wedges, to serve

Chargrilled Chicken & Lemon Pearl Barley making:

1. Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.
2. Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.
3. Stir in the barley and lemon rind. Add the wine and stir until reduced by half.
4. Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.
5. Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
6. Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.

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