Ingredients (serves 4)
220g (1 cup) pearl barley
500ml (2 cups) salt-reduced chicken stock
250ml (1 cup) water
2 tsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
1 tbs finely grated lemon rind
160ml (2/3 cup) white wine
2 tbs fresh lemon juice
1 bunch rocket, ends trimmed, washed, dried, leaves shredded
20g (1/4 cup) finely grated parmesan
2 single chicken breast fillets
Olive oil, extra, to brush
Lemon wedges, to serve
Method
Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.
Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.
Stir in the barley and lemon rind. Add the wine and stir until reduced by half.
Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.
Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.
Notes & tips
With a twist: Chargrilled lamb with rocket & lemon pearl barley: Replace chicken with 2 (about 220g each) lamb eye of loin (backstraps). In step 5, cook on medium-high for 4-5 mins each side for medium or until cooked to your liking.

Answered by Om Prakash , an ibibo Master, at 6:55 PM on September 16, 2008

well,
Serves 2

Prep: 15 min

Cook: 45 min

500g large new potatoes
8 garlic cloves, preferably new season
150g chicken livers
2 chicken legs or 4 plump thighs
1 large lemon
1/2 chicken stock cube
1tsp dried oregano, optional
2tbsp Greek olive oil
METHOD

Boil the potatoes in plenty of salted water. Drain. Return to the pan, cover with cold water and leave for a few minutes. Drain again, remove the skin and slice in half lengthways. Meanwhile, heat the oven to 425F/220C/gas mark 7 and peel the garlic. Pick over the chicken livers, discarding sinews etc.

Smear the base of a suitable baking tin with some of the olive oil. Lay out the chicken (skin-side uppermost for the thighs) and arrange the potatoes around it, tucking garlic and chicken livers in between.

Dissolve the stock cube in 300ml boiling water and add to the pan. Squeeze the lemon over the top and dust with oregano, if using. Dribble with the last of the olive oil.

Roast for 30-40 minutes until the lemony juices have concentrated into a small amount of syrupy gravy, the potatoes are golden, the chicken skin crisp, the garlic soft and buttery and the chicken livers dark (but pink inside). If preferred, cook for longer at a lower temperature.

Answered by Nidhi Singh , an ibibo Master, at 11:36 AM on September 16, 2008

This is a chicken substitution for a similar lamb dish we tried in a Greek restaurant in Toronto a few years back.

SERVES 8 (change servings and units)
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Ingredients

* 2 tablespoons olive oil
* 1/3 cup fresh lemon juice
* 3-5 cloves garlic (more is better)
* 1 teaspoon threebe (Greek herb)
* sea salt & fresh black pepper, coarsely ground
* 1 whole chicken or chicken breast
* 2-3 large potatoes, cut into wedges
* 1 1/2 cups chicken stock
* 1/3 cup fresh lemon juice
* 3-5 cloves garlic (more is better)
* 1 teaspoon threebe
* sea salt
* black pepper, freshly ground
* 3-4 cloves garlic, crushed and finely minced
* 8-10 ounces sour cream

Directions

1.
1
Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.
2.
2
Let Marinade 1-1/2 hours refrigerated.
3.
3
Bake at 400F for ~ 1 hour or until done. Serve with potatoes.
4.
4
Arrange potatoes in glass baking dish (multiple layers).
5.
5
Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top
6.
6
Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.
7.
7
Serve as a dip/accompaniment for potatoes

Answered by Madhurima , an ibibo Master, at 7:18 PM on September 15, 2008

Lemon and garlic chicken on rocket

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Lactose free, Low Carb
Course: Lunch, Main
Favourite flavours: Chicken

INGREDIENTS

800g skinless chicken breast fillets
1 tablespoon olive oil
¼ cup fresh lemon juice
1 large garlic clove, chopped finely
½ teaspoon finely chopped fresh rosemary
freshly ground black pepper
½ cup (125ml) dry white wine
250g cherry tomatoes, halved
6 handfuls baby rocket

Carrots with garlic and basil
500g carrots, peeled, sliced diagonally
2 teaspoons olive oil
1 large garlic clove, sliced thinly
2 tablespoons shredded fresh basil

METHOD

Plunge carrots into boiling water and cook for 2 minutes. Drain, reserving a small jugful of cooking water. Combine oil and garlic in a non-stick pan and cook over moderate heat until fragrant. Add carrots and cook, stirring, until well combined and hot, adding a little of the cooking liquid if necessary. Stir in basil.

Meanwhile, pound chicken between sheets of plastic wrap with a mallet or rolling pin until an even thickness. Combine chicken in a large bowl with oil, lemon, garlic and rosemary; season with black pepper. Toss well to coat, set aside.

Heat a non-stick frying pan over moderately high heat. Add half the chicken in one layer and cook for about 3 minutes on each side or until just cooked through. Repeat with remaining chicken. Remove to a plate and cover with foil to keep warm.

Pour wine into the pan and simmer, uncovered, until reduced by half. Add the tomatoes and cook until heated through.

Divide rocket among serving plates. Slice chicken. Arrange chicken on rocket. Pour any chicken juice on the plate into the pan juices and pour over the chicken.
Serve immediately with Carrots with Garlic and Basil.
Not suitable to freeze. Carrots suitable to microwave.

Answered by Bablu Dskfl , an ibibo Citizen, at 2:14 PM on September 15, 2008

Chargrilled chicken with rocket & lemon pearl barley

Succulent chicken looks and tastes fantastic on a lush lemon, rocket & barley risotto. High in soluble fibre, barley makes a creamy, filling base for this low-fat grilled chicken.

Cooking Time 35 minutes

Ingredients (serves 4)
220g (1 cup) pearl barley
500ml (2 cups) salt-reduced chicken stock
250ml (1 cup) water
2 tsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
1 tbs finely grated lemon rind
160ml (2/3 cup) white wine
2 tbs fresh lemon juice
1 bunch rocket, ends trimmed, washed, dried, leaves shredded
20g (1/4 cup) finely grated parmesan
2 single chicken breast fillets
Olive oil, extra, to brush
Lemon wedges, to serve
Method
Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.
Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.
Stir in the barley and lemon rind. Add the wine and stir until reduced by half.
Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.
Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.
Notes & tips
With a twist: Chargrilled lamb with rocket & lemon pearl barley: Replace chicken with 2 (about 220g each) lamb eye of loin (backstraps). In step 5, cook on medium-high for 4-5 mins each side for medium or until cooked to your liking.

Answered by John George , an ibibo Citizen, at 12:15 AM on September 15, 2008

well;
Lemon and garlic chicken on rocket

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Lactose free, Low Carb
Course: Lunch, Main
Favourite flavours: Chicken

INGREDIENTS

800g skinless chicken breast fillets
1 tablespoon olive oil
¼ cup fresh lemon juice
1 large garlic clove, chopped finely
½ teaspoon finely chopped fresh rosemary
freshly ground black pepper
½ cup (125ml) dry white wine
250g cherry tomatoes, halved
6 handfuls baby rocket

Carrots with garlic and basil
500g carrots, peeled, sliced diagonally
2 teaspoons olive oil
1 large garlic clove, sliced thinly
2 tablespoons shredded fresh basil

METHOD

Plunge carrots into boiling water and cook for 2 minutes. Drain, reserving a small jugful of cooking water. Combine oil and garlic in a non-stick pan and cook over moderate heat until fragrant. Add carrots and cook, stirring, until well combined and hot, adding a little of the cooking liquid if necessary. Stir in basil.

Meanwhile, pound chicken between sheets of plastic wrap with a mallet or rolling pin until an even thickness. Combine chicken in a large bowl with oil, lemon, garlic and rosemary; season with black pepper. Toss well to coat, set aside.

Heat a non-stick frying pan over moderately high heat. Add half the chicken in one layer and cook for about 3 minutes on each side or until just cooked through. Repeat with remaining chicken. Remove to a plate and cover with foil to keep warm.

Pour wine into the pan and simmer, uncovered, until reduced by half. Add the tomatoes and cook until heated through.

Divide rocket among serving plates. Slice chicken. Arrange chicken on rocket. Pour any chicken juice on the plate into the pan juices and pour over the chicken.
Serve immediately with Carrots with Garlic and Basil.
Not suitable to freeze. Carrots suitable to microwave.

Answered by Kishore , an ibibo Master, at 2:47 PM on September 14, 2008

Ingredients-
Ingredients

* 2 skinless boneless chicken breast fillets
* 2 sprigs thyme leaves
* olive oil
* 1½ lemon , 1 juiced, ½ cut into wedges
* 2 crusty bread slices, toasted
* rocket to serve
* 1 garlic clove , crushed


Method

1. Make a deep cut into one side of each chicken breast and open it out like a book. Put a layer of clingfilm on top, then press down to flatten them further.
2. Mix the garlic and thyme leaves with 2 tsp olive oil and spread over the chicken. Heat a non-stick frying pan and fry the chicken for 1-2 minutes on each side until cooked through (you shouldn't need any more oil).
3. Pour over the lemon juice and season well. Put each chicken breast on a slice of toast and top with the rocket. Serve with a lemon wedge and drizzle over any pan juices.

Answered by Nagendra , an ibibo Master, at 12:55 PM on September 14, 2008

Ingredients:
• 2 Chicken breasts
• 2 tbsp Yogurt
• 15 gms Butter
• Salt and pepper
• Handful fresh parsley, chopped
• 1 tbsp Olive oil
• 1 Finely chopped onion
• 2 Cloves garlic, crushed
• 280 ml Chicken stock
How to make Garlic Chicken:
• Cut the chicken into bite-sized pieces.
• Melt the butter in a pan and add the olive oil. Add the chopped onions and cook gently until it turns soft and golden.
• Add the garlic and cook for another minute.
• Add the chicken pieces to the onion and garlic mixture and cook, till it turns brown on all sides.
• Add the chicken broth, season with salt and pepper to taste and add the chopped parsley. Heat till it boils then turn the heat down to minimum and leave it uncovered for about 20 minutes.
• Remove the chicken pieces and keep warm. Turn on the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.
• Serve the garlic chicken with mashed potato.

Answered by Sharad Singh , an ibibo Master, at 12:01 PM on September 14, 2008

INGREDIENTS

800g skinless chicken breast fillets
1 tablespoon olive oil
¼ cup fresh lemon juice
1 large garlic clove, chopped finely
½ teaspoon finely chopped fresh rosemary
freshly ground black pepper
½ cup (125ml) dry white wine
250g cherry tomatoes, halved
6 handfuls baby rocket

Carrots with garlic and basil
500g carrots, peeled, sliced diagonally
2 teaspoons olive oil
1 large garlic clove, sliced thinly
2 tablespoons shredded fresh basil

METHOD

Plunge carrots into boiling water and cook for 2 minutes. Drain, reserving a small jugful of cooking water. Combine oil and garlic in a non-stick pan and cook over moderate heat until fragrant. Add carrots and cook, stirring, until well combined and hot, adding a little of the cooking liquid if necessary. Stir in basil.

Meanwhile, pound chicken between sheets of plastic wrap with a mallet or rolling pin until an even thickness. Combine chicken in a large bowl with oil, lemon, garlic and rosemary; season with black pepper. Toss well to coat, set aside.

Heat a non-stick frying pan over moderately high heat. Add half the chicken in one layer and cook for about 3 minutes on each side or until just cooked through. Repeat with remaining chicken. Remove to a plate and cover with foil to keep warm.

Pour wine into the pan and simmer, uncovered, until reduced by half. Add the tomatoes and cook until heated through.

Divide rocket among serving plates. Slice chicken. Arrange chicken on rocket. Pour any chicken juice on the plate into the pan juices and pour over the chicken.

Serve immediately with Carrots with Garlic and Basil.

Answered by jaivir , an ibibo Master, at 10:34 AM on September 14, 2008

well, Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes

3 (about 900g) chicken breast fillets
2 tbs lemon juice
1/3 cup (80ml) olive oil
2 tbs coarsely chopped fresh oregano
4 garlic cloves
4 vine-ripened tomatoes, cut into wedges
1 small lemon, thinly sliced
1 large fresh red chilli, thinly sliced
3 tsp caster sugar
1 bunch rocket, ends trimmed

1. Slice each chicken fillet widthways to make 3 thin fillets. Place the chicken in a glass or ceramic dish and season with salt and pepper. Drizzle with the lemon juice and half the oil and sprinkle with oregano. Finely chop 2 garlic cloves and add to the chicken. Gently toss to combine. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Meanwhile, preheat oven to 180°C. Line an oven tray with baking paper. Arrange the tomato, lemon and chilli on the tray. Thinly slice the remaining garlic and scatter over the tomato. Drizzle with remaining oil and season to taste with salt and pepper. Roast in preheated oven for 30 minutes or until the tomatoes soften and the lemon begins to char. Transfer to a bowl and sprinkle with sugar.
3. Heat a char-grill on medium-high. Drain chicken from excess marinade and grill half the batch for 2 minutes each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining chicken.
4. Arrange chicken, tomato, lemon and rocket on serving plates.

Answered by Romi , an ibibo Master, at 11:54 AM on September 13, 2008