Tips:
Chicken and Wheat Berries
½ cup (125 mL) wheat berries
1 cup (250 mL) water
1 cup (250 mL) reduced-sodium chicken stock
1 (15 mL) tablespoon olive oil
2 large skin-on bone-in chicken breasts, each about 10 oz (300 g), cut in half, rinsed and patted dry
3 leeks, white part only, cleaned and thinly sliced
4 cloves garlic, minced
1 tablespoon (15 mL) minced gingerroot
1 tablespoon (15 mL) ground cumin
1 jalapeño pepper, seeded and minced
2 teaspoons (10 mL) finely grated lemon zest
½ cup (125 mL) chopped dried apricots
1 (15 mL) teaspoon melted butter
Freshly ground black pepper
Chili-Apricot Glaze
½ cup (125 mL) apricot jam
1 tablespoon (15 mL) freshly squeezed lemon juice
1 teaspoon (5 mL) Asian chili sauce, such as sambal oelek
Recipe and photo courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook [2].
Here’s a special-occasion dish that is both delicious and pretty to look at — perfect for Sunday dinner or guests. Serve this with steamed baby carrots seasoned with a dash of cumin to complement the flavors of the chicken.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] http://www.amazon.com/exec/obidos/ASIN/0778801780/oldwayspreservat/103-1446448-4127826