100 g pearl barley
3 tsp extra virgin olive oil
4 x 125 g skinless chicken breast fillets, trimmed of fat, halved
2 brown onions, cut into very thin strips
3 cloves garlic, thinly sliced
185 ml white wine
2 carrots, chopped
1 green capsicum, sliced
2 bay leaves
few sprigs thyme
410 g can no-added-salt tomato puree
500 g tomatoes, chopped
185 ml salt-reduced vegetable stock cube
rind 1 lemon, peeled into strips, white pith removed, thinly sliced
90 g green olives
4 x 30 g slices rye sourdough loaf to serve
- Put barley in a small bowl and cover with hot water. Set aside.
- Heat 1 tsp oil in large saucepan or heatproof casserole dish on medium-high heat. Add chicken and cook 1-2 minutes on each side or until browned. Transfer to plate.
- Add remaining oil to pan and heat over medium heat. Add onion and garlic. Reduce heat to medium-low and cook, stirring occasionally, for 7-8 minutes or until onion softens. Increase heat to high, add wine. Cook, stirring, for 1 minute. Drain barley. Add to pan with carrot, capsicum, bay leaves, thyme, puree, tomatoes, stock and rind. Stir well, making sure barley is covered by liquid. Cover, bring to simmer on a high heat. Reduce heat to medium-low and cook, covered, for 30 minutes.
- Add chicken and olives. Continue to cook, covered, for 10-15 minutes or until chicken is just cooked and barley is tender. Remove bay leaves and thyme stalks and serve with bread.