Pearl barley & chicken broth
About £0.68 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pearl barley120g
- Chicken thighs400g
- Carrots5g
- Leeks1
- Celery1
- Stock cubes2 cubes
- Parsley15g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Rinse the barley (120g). Chop the carrots (5g), leek (1) and celery (1) small.
- Soften the veg in a big pan with a little oil (8 min).
- Add the chicken thighs (400g), barley and 1.5 litres stock (2 cubes) and simmer (40 min).
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Lift out the chicken, shred it and put it back. Season and add parsley (15g).
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.