Saffron chicken with pearl barley and peas

Ingredients

For 1 serving

• Chicken breast140 g
• Pearl barley60 g
• Peas120 g
• Saffron1 pinch
• Chicken broth150 ml
• Shallot20 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: April – June

Method

1. Rinse the pearl barley, tip it into boiling salted water and cook for 30 minutes over medium heat, until tender but still al dente; drain.
2. Meanwhile heat the chicken stock and dissolve the saffron in a couple of spoonfuls of the hot stock. Peel and chop the shallot and cut the chicken breast into cubes of about 2 cm.
3. For the last 15 minutes of the barley heat the oil in a wide frying pan over medium heat and soften the shallot for 2 minutes, until translucent; add the chicken, salt it and brown it for 4 minutes, turning, until white and coloured on all sides.
4. Add the peas, the stock and the saffron and cook for 10 minutes over medium-low heat, until the peas are tender and the liquid has reduced.
5. Add the drained barley, stir for a minute so it turns yellow, finish with a grind of black pepper and serve piping hot.