1 Bring stock to boil in a small saucepan over a high heat. Stir in barley and return to boil. Cover. Simmer for about 40 minutes, or until tender and liquid is absorbed. Remove from heat. Stand, covered, until serving.
2 Meanwhile, place sprouts, pumpkin, onion and chorizo in a large roasting pan. Drizzle with 2 tblsps of the oil. Season with salt and pepper. Toss gently.
3 Cook in a moderate oven (180C) for about 25 minutes until vegetables are tender.
4 Meanwhile, heat remaining oil in a medium frying pan over a medium to high heat. Add chicken, skin-side down. Cook for 2 minutes. Turn over and cook for a further 2 minutes. Transfer to an oven tray, skin-side up.
5 Place chicken in same oven with vegetables. Cook for about 12 minutes, or until cooked through. Remove. Stand, loosely covered with foil, for 10 minutes. Cut into thin slices.6 Toss warm barley, juice and parsley through warm roasted vegetables in a large serving bowl. Sprinkle with crumbled feta. Serve with chicken.
Tip: Try couscous instead of barley. Boil 1¾ cups stock in a saucepan. Remove from heat. Add 1 cup couscous. Cover. Stand for 5 minutes. Fluff with a fork.
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