Mains
Barley-Stuffed Chicken
Yummy
Ingredients
|
Amount
|
Ingredient |
| 1/2 cup | McKenzie's Pearl Barley |
| 1 | onion, roughly chopped |
| Fat free | chicken stock |
| 1 size 16 | chicken |
| 1 slice | pineapple, fresh |
| Grated rind and juice | 1/2 an orange |
| Rosemary | to taste |
| Oregano | to taste |
Directions
Step 1
Prepare McKenzie's Pearl Barley using quick method or traditional method. Drain, transfer to a saucepan with onion. Add sufficient chicken stock to come 2cm above barley. Bring to boil, cover and simmer for 10 minutes. Drain. Cool.
Step 2
Skin chicken. Chop pineapple, combine with orange rind, barley and herbs. Use to stuff chicken. Place chicken, breast side down in an oven bag. Sprinkle with orange juice and herbs. Seal oven bag with tie-off end. Make 2 or 3 holes at the end and place in an oven proof dish.
Step 3
Roast chicken at 180C for 40 minutes, turn and cook for a further 40 minutes until fully cooked. Serve cut into quarters with barley stuffing and vegetables.
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