Dinner ideas

Chicken, celeriac and black barley

Soup doesn't get much more satisfying than this.

Nourishing chicken, cavelo nero and black barley combine to create the ideal meal for cooler nights.

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1.Preheat oven to 220°C/425°F. Line two large shallow roasting pans with baking paper.
2.Combine oregano, paprika, chilli, garlic and half the oil in a large bowl; season well. Add chicken and celeriac; mix well to coat evenly. Divide mixture between the lined pans, placing chicken skin-side up. Roast for 40 minutes or until chicken is golden brown.
3.Meanwhile, heat remaining oil in a large saucepan over low-medium heat. Coarsely chop parsley stems to yield ¼ cup; refrigerate leaves. Cook onion, celery, fennel and parsley stems, stirring, for 10 minutes or until softened. Add chicken and celeriac mixture, including the roasting juices. Squeeze garlic from skins; add to pan. Discard skins.
4.Add stock to saucepan; bring to the boil. Stir in barley. Reduce heat to low; cook, covered with a tight-fitting lid, stirring occasionally, for 40 minutes or until chicken and vegetables are tender. Remove chicken from pan; stand until cool enough to handle. Break chicken into chunks; discard skin and bones. Skim fat from surface of soup. Return chicken to pan with cavolo nero. Simmer for 10 minutes; season to taste.
5.Finely chop half the reserved parsley leaves; stir into soup. Serve half the soup among four bowls; top evenly with parmesan and remaining parsley leaves. Transfer remaining soup to an airtight container; cool, then store

For less heat, reduce the chilli flakes to 1 teaspoon. Black barley is available from some health food stores, delis and gourmet food stores. You can use pearl barley instead.

Refrigerate soup for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave. The barley will thicken the mixture on standing; add a little extra stock or water when reheating.


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