Summary

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (s), cut into small pieces
• 1 medium bell pepper (s), green, cut into small pieces
• 1 large carrot (s), cut into small pieces
• 1 clove (s) garlic, pressed
• 1 apple, green, finely chopped
• 1 teaspoon curry powder
• 200 g pearl barley
• 575 ml chicken broth
• 4 chicken breasts
• 4 tablespoon mango chutney or orange jam
• salt and pepper

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Instructions

1. Heat the oil in a large pan. Sweat the onions, peppers, carrots and garlic in it for 5 minutes. Stirring occasionally. Add the apple and curry powder and leave to sweat for 4 minutes. Add the barley and chicken broth, bring to the boil. Reduce the heat and simmer for 15 minutes.
2. Put everything in an ovenproof container (preferably with a lid) and distribute the chicken breasts on the barley mix. Season with salt and pepper and bake with the lid (or covered with aluminum foil) at 190 ° C for 45 minutes.
3. Remove the lid or foil and spread the mango chutney (or the jam) on the chicken and bake for another 15 minutes (without the lid). Let stand 5 minutes before serving.