Orange Chicken, Barley Pilau
This delightful recipe combines tender, flavorful chicken thighs with a medley of sweet pears and parsnips, all brought together with a warm blend of spices and citrus. The aromatic dish is completed with a side of hearty barley pilau, making for a comforting and satisfying meal that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 8 chicken thighs
- olive oil
- sea salt and freshly ground pepper
- 1 bunch young parsnips, peeled and cut into strips
- 2 or 3 pears, thinly sliced
- a few sprigs thyme
- 1 chunk fresh ginger, grated
- 1 clove garlic, grated
- 1 tbsp honey
- zest and juice of 3 oranges
- zest and juice of 1 lemon
- 1 or 2 cinnamon sticks
- For the spice mixture:
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- For the barely pilau:
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 large clove garlic, crushed
- 1 cup barley
- 3 cups chicken stock
- sea salt and freshly ground pepper
Instructions
- Preheat the oven to 190C. Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture. Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces.
- Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned.
- To make the Barley Pilau:
- Soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt. Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid is almost absorbed. Check seasoning. Serve the chicken with the barely pilau.
Yield
Serves 4
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