Chilean Creamy Wheat Berry Stew with Seared Chicken, Roasted Squash, and Cilantro Lime Sauce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the squash with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon merken, and a pinch of black pepper. Roast for 25 to 30 minutes, until browned on the edges and tender in the center.

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   2. While the squash roasts, season the chicken breast with 1 teaspoon salt, the remaining merken, dried oregano, ground cumin, and half of the minced garlic.

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   3. Heat 1 tablespoon vegetable oil in a wide pot or deep skillet over medium-high heat. Sear the chicken for 5 to 7 minutes, stirring occasionally, until nicely colored and cooked through. Remove the chicken and set aside on a plate.

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   4. In the same pot, add the remaining 1 tablespoon vegetable oil and the butter. Add the onion and cook for 5 minutes over medium heat until softened. Stir in the remaining garlic and cook 1 minute more.

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   5. Sprinkle the all-purpose flour over the onion and stir for 1 minute to create a light base. Gradually pour in the hot chicken broth, mixing well to prevent lumps.

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   6. Add the cooked wheat berries and milk. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the wheat berries are very tender and the mixture is creamy.

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   7. Stir in the grated Chanco cheese and mix until melted. Taste and adjust with the remaining salt and black pepper if needed.

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   8. For the sauce, blend or process the fresh cilantro, lime juice, and 2 tablespoons water until you have a loose green sauce. Add a small pinch of salt if desired.

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   9. Return the seared chicken to the pot with the creamy wheat berries and stir gently for 2 minutes to warm it through without drying it out.

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    10. Serve the creamy wheat berries in shallow bowls, top with the roasted squash, and finish with the cilantro lime sauce. Serve immediately.