Canadian Maple-Roasted Chicken with Barley and Roasted Cabbage

Shopping list

• 6 piece bone-in, skin-on chicken thighs

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• 2 tbsp pure maple syrup (no added sugar)

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• 1 tbsp Dijon mustard

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• 2 clove garlic cloves — minced

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• 200 g pearl barley — rinsed

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• 600 ml low-sodium chicken stock

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• 1 piece green cabbage — cut into 6 wedges

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• 2 tbsp olive oil

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• 4 piece fresh thyme — sprigs

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic and black pepper.

3. 3

   Arrange the chicken thighs in a roasting tin, brush both sides with the maple glaze, and scatter the thyme sprigs around them.

4. 4

   In a saucepan, bring the chicken stock to a simmer, stir in the pearl barley, cover and cook gently for 30 minutes until tender and the liquid is mostly absorbed; set aside.

5. 5

   Toss the cabbage wedges in olive oil and a pinch of pepper, then nestle them around the chicken in the roasting tin.

6. 6

   Roast for 35– 40 minutes, basting the chicken once halfway through, until the skin is golden and the juices run clear when pierced.

7. 7

   Serve the chicken and cabbage over the barley, spooning any pan juices on top.