Black Garlic Chicken Thighs with Creamy Pearl Barley, Spinach, and Lemon-Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a sheet pan and toss it with 1 tablespoon olive oil, 1 tablespoon lemon juice, half of the lemon zest, half of the dried thyme, a pinch of salt, and black pepper. Roast for 25 to 30 minutes, stirring halfway through, until tender and golden.

2. 2

   While the squash roasts, season the chicken thighs with the smoked paprika, the remaining dried thyme, 3/4 teaspoon salt, and black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until deeply colored and nearly cooked through. Transfer to a plate.

4. 4

   Reduce the heat to medium. In the same skillet, add the shallot and the remaining tablespoon of olive oil. Cook for 2 minutes until softened. Add the black garlic and mash it with a spoon to form a rustic paste.

5. 5

   Stir in the honey, balsamic vinegar, the remaining tablespoon lemon juice, and 120 ml / 1/2 cup chicken broth. Mix well, return the chicken to the skillet, and cook 5 to 7 minutes more, spooning the sauce over it, until fully cooked and glossy. If the sauce gets too thick, add a little water. Keep warm.

6. 6

   In a medium saucepan, melt the butter with any olive oil left from measuring. Add the pearl barley and cook for 1 minute, stirring so it is well coated.

7. 7

   Pour in the remaining 600 ml / 2 1/2 cups chicken broth. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy. If it needs more liquid at the end, add a few tablespoons of water.

8. 8

   Add the heavy cream, Parmesan cheese, and fresh spinach to the hot barley. Stir for 2 to 3 minutes until the spinach wilts and the mixture becomes creamy. Taste and adjust with salt and black pepper.

9. 9

   Spoon the creamy barley onto each plate. Top with the black garlic chicken thighs and their sauce, and serve with the lemon-roasted squash on the side.

10. 10

    Finish with chopped fresh parsley and, if desired, a little extra Parmesan cheese. Serve hot.