Barley porridge with chicken and dried fruits in chicken broth
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 4 pieces
2
Peel the onion, wash it, and slice it into half rings.
- Onion: 2 heads
3
Wash and chop the greens of dill, cilantro, and parsley.
- Dill: 1 bunch
- Parsley: 1 bunch
- Coriander: 1 bunch
4
Boil the eggs, peel them, and cut into wedges.
- Chicken egg: 5 piece
5
Sort and wash prunes, figs, dried apricots, dates, and raisins. Cut the dates into strips. Soak the prunes, remove the pits, and cut them in half.
- Prunes: 100 g
- Fig: 60 g
- Dried apricots: 100 g
- Dates: 100 g
- Raisin: 80 g
6
Wash the chicken fillet, cut it into large strips, fry in melted oil, add chopped pistachios, onion, carrot, prunes, figs, raisins, salt and pepper.
- Chicken fillet: 400 g
- Pistachios: 100 g
- Onion: 2 heads
- Carrot: 4 pieces
- Prunes: 100 g
- Fig: 60 g
- Raisin: 80 g
- Salt: to taste
- Ground black pepper: to taste
7
Fry for 3 minutes, add some broth, and simmer for 5 minutes.
- Chicken broth: 400 ml
8
Then add the barley groats, dates, and dried apricots, pour in the remaining broth, and cook the porridge until ready.
- Barley groats: 300 g
- Dates: 100 g
- Dried apricots: 100 g
9
Mound the porridge on a plate, decorate with slices of boiled eggs, and sprinkle with coriander.
- Chicken egg: 5 piece
- Ground coriander: to taste
10
Serve with sour cream, garnished with dill, cilantro, and parsley.
- Sour cream: 100 g
- Dill: 1 bunch
- Parsley: 1 bunch
- Coriander: 1 bunch