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BOOK CLASS

Fennel And Chive Roasted Chicken
With Pearl Barley, Bulgur And Herb Salad

Serves 4-6

Impress your guests with this recipe for roasted chicken accompanied with a fibre-rich grain salad that’s healthy and delicious.

Roasted Chicken With Pearl Barley, Bulgur And Herb Salad recipe by Rauform Pilates and Fitness

Ingredients:

  • 1 large chicken
  • 25g dried chives
  • 25g fennel seeds
  • 1 cup pearl barley
  • 1 cup bulgur (cracked wheat)
  • 250g stuffed green olives (anchovies or otherwise)
  • 100g small capers
  • 1 bunch mint
  • 1 bunch parsley
  • 1 bunch spring onion
  • 2 whole roasted red capsicums
  • 2 red chillis
  • 50ml red wine vinegar
  • 50ml olive oil
  • salt and pepper
  • assorted salad leaves

Method:

  1. The day before, prepare the chicken by removing the wish bone and trussing the chicken with string (not essential but will give a more even shape when cooked and it will be easier to carve). Blend the dried chives and fennel seeds in a spice grinder to a fine powder, rub evenly over the chicken and season with salt. Leave in the fridge uncovered and on a roasting wire rack for at least 12 hours or overnight.
  2. Preheat your oven to 180c and place chicken in the oven. To get an all-round even colour, have the chicken on a wire rack inside a roasting tray.
  3. While the chicken is roasting, continue to baste with a brush with the chicken juices periodically to ensure a nice sheen.
  4. Using a probe thermometer, check the internal temp of the chicken. Once it has reached 70c, pull it out of the oven and allow to rest for at least 45min, lightly covered with aluminium foil. The internal temp should rise to at least 75c while resting, to ensure the chicken is cooked through.
  5. Meanwhile, cook the pearl barley and bulgur with 1:1 ratio of water on a low heat until the water is evaporated. Then place a lid on and allow to cool.
  6. Finely slice your mint, parsley, and spring onion. Slice your olives, red capsicums and chillis. Along with the capers, mix with the cooled grains. Add your olive oil and vinegar season with salt and pepper.
  7. To serve, carve at the table or portion the chicken into small pieces and arrange on a platter. Serve with mixed leaves and the grain salad.
  8. Enjoy 🙂
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Roasted Chicken With Pearl Barley, Bulgur And Herb Salad recipe Rauform Pilates and Fitness