TURMERIC CHICKEN WITH BARLEY AND RISOTTO
- 1 cup barley
- 1 chopped onion
- 3 cloves garlic, chopped
- 4 cm knob ginger, grated
- avocado oil
- salt and pepper
- ½ tablespoon ground turmeric
- ½ tablespoon cumin
- 2 tablespoons tamarind paste
- 3 tablespoons apricot jam
- 1 can coconut milk
- 2 cups chicken stock
- 1 head broccoli
Preheat oven to 180°C.
Boil barley in fast boiling water for 10 mins, then drain.
Sauté onion, garlic and ginger in the avocado oil until soft.
Add barley and remaining ingredients, except broccoli and mix well.
Season with salt and pepper.
Tuck in chicken, making sure skin is facing up so it can brown.
Bring mixture to the boil on the stove top, then bake in the oven for 30 minutes.
Add broccoli (add extra stock, if needed) and bake for further 15 minutes.
Serve and enjoy.
Photo and recipe: Mimmy Bekebeke-Diholo
