Natasha Corrett's pearl barley chicken stew recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Natasha Corrett’ s pearl barley chicken stew By You Magazine - August 2, 2020 This pearl barley chicken stew is a brilliant warming, filling, family-friendly meal. I use chicken thighs as they are cheaper and tastier than breasts, but you can use them if you prefer or substitute the chicken for chickpeas. If you have little ones, just chop the veg so that it’s bitesize and when you serve, cut up or shred the chicken pieces. Lisa Linder MAKES ENOUGH FOR 2-3, PLUS THE SAME TO FREEZE PREP 10 MINUTES COOK 30 MINUTES 2 tbsp olive oil 1 red onion, diced into 1cm cubes 2 garlic cloves, crushed 2 tbsp ground coriander 2 tsp ground cinnamon 300g chicken thigh fillets, diced into 2cm cubes 1.5 litres water 3 tbsp brown rice miso paste (or 2 tbsp tamari or soy sauce) 200g pearl barley 1 aubergine, diced into 1cm cubes 80g mushrooms, sliced juice of 1 lemon 1 courgette, cut into 5mm-thick half-moon chunks 100g green beans salt and black pepper spinach (optional) parsley (optional) 1. Put the olive oil, red onion, garlic, coriander and cinnamon into a frying pan and sauté over a medium to high heat for 2 minutes. 2. Add the chicken then coat with the spices and cook until the edges of the meat turn white in colour. 3. Add 1 litre of the water, the brown miso (or tamari or soy sauce), pearl barley, aubergine and mushrooms and cook on a high heat for 10 minutes. 4. Add the remaining water, lemon juice, courgette and green beans. 5. Turn down the heat to low then put the lid on and cook for a further 10 minutes, stirring occasionally so it doesn’t stick to the bottom or burn. 6. Once the pearl barley is soft, season and take off the heat. Add a handful of spinach and parsley at the end if you wish. Our recipes are from Family Kitchen: Simple Healthy Meals for Everyone by Natasha Corrett, which will be published by Mums Know Best on 13 August, price £25, and is available from Amazon and Waterstones. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved