800g skinless, deboned chicken thighs
1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
1 tbsp (15ml) NOMU Chicken STOCK, stirred into 2 cups boiling water
1 tbsp (15ml) butter
250g quartered shitake mushrooms
½ cup fresh parsley, chopped
Slice each chicken thigh into 3 pieces. Heat the Olive Oil in a large frying pan and sauté the onion, chicken, Spanish Rub, Ground Turmeric and garlic for 3 to 4 minutes or until the chicken is golden.
Add the pearl barley and tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared Chicken STOCK to the pan ½ a cup at a time, stirring regularly until the barley has absorbed all the liquid and is tender. This should take about 25 – 30 minutes.
Heat the butter in a saucepan and gently sauté the mushrooms until golden. Stir in the parsley, then add the mixture to the pilaf just before serving.
800g skinless, deboned chicken thighs
1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
1 tbsp (15ml) NOMU Chicken STOCK, stirred into 2 cups boiling water
1 tbsp (15ml) butter
250g quartered shitake mushrooms
½ cup fresh parsley, chopped
Slice each chicken thigh into 3 pieces. Heat the Olive Oil in a large frying pan and sauté the onion, chicken, Spanish Rub, Ground Turmeric and garlic for 3 to 4 minutes or until the chicken is golden.
Add the pearl barley and tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared Chicken STOCK to the pan ½ a cup at a time, stirring regularly until the barley has absorbed all the liquid and is tender. This should take about 25 – 30 minutes.
Heat the butter in a saucepan and gently sauté the mushrooms until golden. Stir in the parsley, then add the mixture to the pilaf just before serving.
800g skinless, deboned chicken thighs
1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
1 tbsp (15ml) NOMU Chicken STOCK, stirred into 2 cups boiling water
1 tbsp (15ml) butter
250g quartered shitake mushrooms
½ cup fresh parsley, chopped
Slice each chicken thigh into 3 pieces. Heat the Olive Oil in a large frying pan and sauté the onion, chicken, Spanish Rub, Ground Turmeric and garlic for 3 to 4 minutes or until the chicken is golden.
Add the pearl barley and tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared Chicken STOCK to the pan ½ a cup at a time, stirring regularly until the barley has absorbed all the liquid and is tender. This should take about 25 – 30 minutes.
Heat the butter in a saucepan and gently sauté the mushrooms until golden. Stir in the parsley, then add the mixture to the pilaf just before serving.
800g skinless, deboned chicken thighs
1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
1 tbsp (15ml) NOMU Chicken STOCK, stirred into 2 cups boiling water
1 tbsp (15ml) butter
250g quartered shitake mushrooms
½ cup fresh parsley, chopped
Slice each chicken thigh into 3 pieces. Heat the Olive Oil in a large frying pan and sauté the onion, chicken, Spanish Rub, Ground Turmeric and garlic for 3 to 4 minutes or until the chicken is golden.
Add the pearl barley and tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared Chicken STOCK to the pan ½ a cup at a time, stirring regularly until the barley has absorbed all the liquid and is tender. This should take about 25 – 30 minutes.
Heat the butter in a saucepan and gently sauté the mushrooms until golden. Stir in the parsley, then add the mixture to the pilaf just before serving.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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You found a hidden Easter Egg!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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