Spicy Chicken with Black Bean and Barley Salad

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Serves: 4

Ingredients:

1/2cup dried black beans
2 cups chicken stock
1 litre water
3/4 cup pearl barley
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chilli powder
1/4 cup chicken stock, extra
4 chicken breast fillets
1 large red pepper, chopped finely
1 clove garlic, crushed
1/4 cup lime juice
2 teaspoons olive oil
1/2 cup loosely packed fresh coriander leaves

Method:

Preheat oven to moderately hot 200ºC / 180ºC (fan-assisted).

Combine beans with half of stock and half of the water in medium saucepan. Bring to a boil then reduce heat; simmer, uncovered, about 45 minutes or until tender, drain. Rinse under cold water; drain.

Meanwhile, combine barley with remaining stock and remaining water in medium saucepan. Bring to a boil then reduce heat; simmer, uncovered, until just tender, drain. Rinse under cold water; drain.

Combine spices with extra stock in medium bowl, add chicken; toss to coat chicken in mixture. Drain chicken; reserve marinade. Place chicken, in single layer, on metal rack in large shallow baking dish; roast about 30 minutes or until cooked through, brushing with reserved marinade halfway through cooking time. Cover; stand 5 minutes then slice thickly.

Place beans and barley in large bowl with remaining ingredients; toss to combine. Divide salad among serving plates; top with chicken.

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