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Dukkah Chicken with White Wine Barley and Mushrooms, and Red Cabbage
Ingredients (chicken and mushrooms):
2 chicken marylands
2 tbsp dukkah
Juice of 1 lemon
1 cup of white wine (you can use half verjuice if you have it)
1/2 cup barley
1 cup water
2 cups roughly chopped mushrooms (any kind)
Salt, pepper and olive oil
2-3 garlic cloves, diced
In an oven proof pan, saute the garlic a bit in some olive oil.  Add the mushrooms, mix, then the barley.  Top with the wine and get warm, then add the water.  Season with salt and pepper.  Put the chicken, skin side up, on top.  Rub the chicken with olive oil, the lemon juice, salt and pepper.  Sprinkle the whole dish with dukkah, and put in the oven for about 30 minutes at 200C until the chicken is crispy and the liquid has absorbed.
The red cabbage is a variation of this one; I ran out of dried fruit and used cilantro instead of dill, but it was really nice with this dish.

Dukkah Chicken with White Wine Barley and Mushrooms, and Red Cabbage

Ingredients (chicken and mushrooms):

  • 2 chicken marylands
  • 2 tbsp dukkah
  • Juice of 1 lemon
  • 1 cup of white wine (you can use half verjuice if you have it)
  • 1/2 cup barley
  • 1 cup water
  • 2 cups roughly chopped mushrooms (any kind)
  • Salt, pepper and olive oil
  • 2-3 garlic cloves, diced

In an oven proof pan, saute the garlic a bit in some olive oil.  Add the mushrooms, mix, then the barley.  Top with the wine and get warm, then add the water.  Season with salt and pepper.  Put the chicken, skin side up, on top.  Rub the chicken with olive oil, the lemon juice, salt and pepper.  Sprinkle the whole dish with dukkah, and put in the oven for about 30 minutes at 200C until the chicken is crispy and the liquid has absorbed.

The red cabbage is a variation of this one; I ran out of dried fruit and used cilantro instead of dill, but it was really nice with this dish.

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