Soul warming chicken & barley stew

 

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Durga puja is gone.

So is Diwali. If Bhaidooj is a festival of any national importance, than we have crossed that also. Any idea who is the happiest at this respite other than your bank account? In case you are still wondering, it has to eb your digestive system, which has been on heavy duty ever since October rolled in. But I can assure you, this respite isn't for long. Christmas and new years is almost there to knock on your door.

So no recipe this time?? Is that what you are wondering. Comm'on...... garrulous and gluttony are two traits I was born with, so even in simple and with no trace of exotics, there is one. But yes as usual I promise less effort (in this case very little) and a hearty one pot meal that will satiate your heart. And why not, when I adoptedthe guidelin3s of this dish from the dometic goddesses herself. Shall we proceed?

1. Take a deep wide service pan with cover. Fill it up with 900ml water. Add 2 chixken sto k cubes into the water.

2. Wash about 175gm pearl barley and add to the pan. Chop up 1no fat & fresh carrot into big chunks and add to the pan. 1 stick of leek cut in fat roundels is next (discard the root section ofcourse and the hard outer section).

3. 1 no star anise + 1.5" peeled yound ginger, cut into roundels is to be added. Now is the time for some chillies 3 no, fresh, red in colour if possible of green is absolutely fine. Remove stalk, slit and into the pan. Salt to tatse is next.

4. Cleaned and washed 300 gm chicken thigh, on the bone or otherwise is the the second last ingredient + 1 tsp whole peppercorns. Done. 

5. Light up the gas, and bring to a boil. Clamp on the lid reduce to medium and cook for 20 mins, till barley is cooked and has doubled in size. The broth is going to be a rockstar I promise.

This recipe is easy AF. Agreed? Make this for lazy lunch or workday dinner. Even a dinner with friends in the middle of the week to unwind. Some red would pair well with it I presume.

Well, thank me later. Chow!!