Prep time: 10 minutes | Cook time: 60 minutes | Yield: Serves 5 | Serving Size: ~2 Cups
INGREDIENTS
1 lbs Leeks (2 large or 3 medium leeks)
5 Chicken drumsticks (~1.5 lbs), skin removed
2 Carrots (~1/4 lbs), chopped
1/2 Yellow Onion, chopped
4 Cups Low Sodium or unsalted Chicken Broth
1 Cup Barley, uncooked
1/4 Cup Cilantro, chopped (optional)
2 Tbsp Fresh Ginger, minced
2 Tbsp Coconut Oil
2 Bay Leaves
2 Sprigs of Thyme
Poultry seasoning (try this is one or a blend of paprika, ground thyme, sage & rosemary)
Salt, cayenne pepper & black pepper to taste
Water
1 lbs Leeks (2 large or 3 medium leeks)
5 Chicken drumsticks (~1.5 lbs), skin removed
2 Carrots (~1/4 lbs), chopped
1/2 Yellow Onion, chopped
4 Cups Low Sodium or unsalted Chicken Broth
1 Cup Barley, uncooked
1/4 Cup Cilantro, chopped (optional)
2 Tbsp Fresh Ginger, minced
2 Tbsp Coconut Oil
2 Bay Leaves
2 Sprigs of Thyme
Poultry seasoning (try this is one or a blend of paprika, ground thyme, sage & rosemary)
Salt, cayenne pepper & black pepper to taste
Water
METHOD
1. Season chicken with your choice of poultry seasoning (like this is one ), salt and pepper; let marinate at least one hour (overnight if possible).
2. Prepare leeks: Cut off ends and green tops of leeks. Slice into halves along the length, then chop into 1/2 inch moon-shaped slices. Wash thoroughly in cold water to remove dirt. Drain in colander.
3. In a large pot, heat oil over medium-high heat. Pan sear chicken until golden brown on all sides (wait approximately 2-5 minutes before flipping).
4. Remove chicken and set aside; add leeks, carrots, onions, garlic and ginger. Cool vegetables for about 10 minutes, stirring occasionally.
5. Add the seared chicken, chicken broth, barley, bay leaves and thyme. Increase heat to bring to a boil, then reduce to a simmer; cook for about 40 minutes until barley is soft. Stir occasionally and add water when necessary.
6. Stir in cilantro. Season with salt, black pepper and cayenne pepper to taste. Optional: remove the chicken meat off the bones before serving.
1. Season chicken with your choice of poultry seasoning (like this is one ), salt and pepper; let marinate at least one hour (overnight if possible).
2. Prepare leeks: Cut off ends and green tops of leeks. Slice into halves along the length, then chop into 1/2 inch moon-shaped slices. Wash thoroughly in cold water to remove dirt. Drain in colander.
3. In a large pot, heat oil over medium-high heat. Pan sear chicken until golden brown on all sides (wait approximately 2-5 minutes before flipping).
4. Remove chicken and set aside; add leeks, carrots, onions, garlic and ginger. Cool vegetables for about 10 minutes, stirring occasionally.
5. Add the seared chicken, chicken broth, barley, bay leaves and thyme. Increase heat to bring to a boil, then reduce to a simmer; cook for about 40 minutes until barley is soft. Stir occasionally and add water when necessary.
6. Stir in cilantro. Season with salt, black pepper and cayenne pepper to taste. Optional: remove the chicken meat off the bones before serving.
Nutrition per serving : 282 Cals; 27g Carb; 12g Fat; 17g Protein; 4g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
