Chicken and Pearl Barley Risotto

• sunflower oil↗1 tsp tsp
• chicken thighs2

  skinless, bone‑in

• carrots↗2

  sliced

• celery stalks↗2

  sliced

• onion↗1

  sliced

• garlic clove↗1

  crushed

• pearl barley↗140g g
• fresh arugula↗½ x 60g bag

  leaves

• mint↗small handful

  leaves only

• flat‑leaf parsley↗small handful
• lemon↗juice 1

  juice 1

• capers↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat a large pot over medium‑high heat and add the oil. Add the chicken and sauté for 5 minutes until browned on all sides. Add the vegetables and cook another 5 minutes until they begin to soften. Add the garlic and pearl barley, then pour in 500 ml of water. Cover and simmer over low heat for 25‑30 minutes, stirring occasionally.

2. 2

   Meanwhile, place all dressing ingredients in a small blender cup and blend until very fine. Transfer to a bowl and set aside until serving.

3. 3

   When the pearl barley is tender yet slightly al dente and most of the liquid has been absorbed, it is ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing.