Barley Porridge with Chicken and Dried Fruits in Chicken Broth
⏳ Time
45 minutes
🥕 Ingredients
20
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Chicken fillet - 14.1 oz
- Pearl barley - 10.6 oz
- Pistachios - 3.5 oz
- Dried Apricots - 3.5 oz
- Dates - 3.5 oz
- Raisins - 2.8 oz
- Green Figs - 2.1 oz
- Prunes - 3.5 oz
- Turnips - 4 pieces
- Onion - 2 heads
- Clarified Butter - 1.8 oz
- Sour Cream - 3.5 oz
- Chocolate eggs - 5 pieces
- Chicken Broth - 13 fl oz
- Dill - 1 bunch
- Parsley - 1 bunch
- Cilantro - 1 bunch
- Ground coriander - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel them, and cut into strips.
Step 10
Serve with sour cream, garnished with dill, cilantro, and parsley.
Step 2
Peel the onion, wash it, and cut into half-rings.
Step 3
Wash and chop the dill, cilantro, and parsley.
Step 4
Boil the eggs, peel them, and cut into wedges.
Step 5
Sort the prunes, figs, dried apricots, dates, and raisins, rinse them. Cut the dates into strips. Soak the prunes, remove the pits, and cut them in half.
Step 6
Wash the chicken fillet, cut it into large strips, fry in melted butter, add chopped pistachios, onion, carrot, prunes, figs, raisins, salt, and pepper.
Step 7
Fry for 3 minutes, pour in a little broth, and simmer for 5 minutes.
Step 8
Then add the barley groats, dates, and dried apricots, pour in the remaining broth, and cook the porridge until ready.
Step 9
Place the porridge in a mound on a plate, decorate with wedges of boiled eggs, and sprinkle with coriander.
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