Canadian Maple Roasted Chicken Thighs with Pearl Barley and Greens

Shopping list

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

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• 200 g pearl barley

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• 200 g kale — thick stems removed, roughly chopped

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• 2 tbsp olive oil

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• 3 tbsp sugar-free maple-flavoured syrup

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• 1 tbsp Dijon mustard

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• 2 clove garlic clove — crushed

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• 600 ml low-sodium chicken stock

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• 1 piece lemon — zest and juice

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

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

2. 2

   In a small bowl, whisk together the sugar-free maple syrup, Dijon mustard, crushed garlic, lemon zest, lemon juice and half the olive oil.

3. 3

   Season the chicken thighs with black pepper and place them skin-side up in a roasting tin; brush generously with the maple glaze.

4. 4

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

5. 5

   Meanwhile, rinse the pearl barley under cold water, then simmer it in the chicken stock for about 30 minutes until tender but still slightly chewy; drain any excess liquid.

6. 6

   Heat the remaining olive oil in a large frying pan over medium heat, add the chopped kale and sauté for 3– 4 minutes until wilted.

7. 7

   Stir the cooked barley through the kale, season with a little black pepper and warm through.

8. 8

   Serve the roasted chicken thighs on a bed of barley and greens, spooning over any pan juices.