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 fresh garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
15ml NOMU Chicken Stock, stirred into 2 cups boiling water
15ml butter
250g quartered shitake mushrooms
½ cup fresh parsley (chopped)
Slice each chicken thigh into 3 pieces. Heat the 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 fresh garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
15ml NOMU Chicken Stock, stirred into 2 cups boiling water
15ml butter
250g quartered shitake mushrooms
½ cup fresh parsley (chopped)
Slice each chicken thigh into 3 pieces. Heat the 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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Cape Town, South Africa
Tel: +27 21 386 2000
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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…