Family Barley Bake with Sweet Paprika Chicken, Roasted Carrots and Ricotta Parmesan Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, 1 teaspoon sweet paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 20 minutes, until tender with golden edges.

2. 2

   While the carrots roast, heat a wide pot over medium heat. Add the butter and 1/2 tablespoon olive oil. Add the onion with a pinch of salt and cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the pearl barley to the pot and stir for 1 minute to lightly toast it. Pour in the chicken broth, dried thyme, dried oregano, and 1/4 teaspoon salt. Bring to a boil, lower the heat, partially cover, and cook for 25 to 30 minutes, stirring once or twice, until the barley is tender and creamy. If it dries out too much before it is done, add the 120 ml / 1/2 cup water.

4. 4

   Meanwhile, toss the chicken with the remaining 1/2 tablespoon olive oil, the rest of the sweet paprika, 1/2 teaspoon salt, and the remaining black pepper. Cook the chicken in a large skillet over medium-high heat for 6 to 8 minutes, stirring, until browned and fully cooked.

5. 5

   In a bowl, mix the ricotta with the milk, half of the grated Parmesan, the lemon zest, and half of the fresh parsley until thick but spreadable.

6. 6

   Reduce the oven temperature to 200 °C / 400 °F. When the barley is ready, taste and adjust with the remaining salt if needed. Fold in the cooked chicken and roasted carrots gently.

7. 7

   Transfer the barley, chicken, and carrot mixture to a large baking dish. Spoon the ricotta mixture over the top and spread it lightly, leaving a few patches of the filling visible.

8. 8

   Mix the rolled oats with the remaining grated Parmesan and sprinkle over the surface. Bake the casserole at 200 °C / 400 °F for 18 to 20 minutes, until bubbling at the edges and golden on top.

9. 9

   Let rest for 8 minutes before serving. Finish with the remaining fresh parsley on top for color and freshness.