INGREDIENTS
- Components:
- – Rooster 1. – Salt.
- – Onion 1.
- – White wine 1 glass.
- Marinade:
- – Rosemary 1 department.
- – Thyme 1 department.
- – Garlic 2 cloves.
- – Ginger 1 wheel.
- – Cumin.
- – Floor chili.
- – Pepper.
- – Olive oil.
- – Lemon 1.
- – Pomelo 1.
- – Orange 1.
- Garrison:
- – Butter 80 g.
- – Onion 150 g.
- – Barley 400 g.
- – Sizzling greens 750 cc. .
CITRUS CHICKEN WITH BAKED BARLEY . .
Process:
1.For the marinade, in a bowl place the sprigs of rosemary and thyme, the grated garlic and ginger, the seasonings to style, the zest, olive to style and citrus juice.
2.Add the chopped hen, cowl and reserve within the fridge for a few hours.
3.To prepare dinner, brown the hen in a pan with olive and add the julienne onion. Deglaze with white wine, add a bit of of the marinade and end cooking the hen. To Salt.
4.For the garnish, sauté the chopped onion in butter in a metal-handled frying pan. Add the barley and combine. Add the recent broth and stir.
5.Cowl with parchment paper when it boils and place within the medium oven for quarter-hour. Take pleasure in it!.
