Baked Chicken with Fig-Sage Butter, Garlic Cauliflower Cream and Pearl Barley with Golden Leeks

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Let the butter soften at room temperature. Place the cauliflower and 4 whole garlic cloves on a sheet pan; add 1 1/2 tablespoons olive oil, 3 g salt, and 1/2 teaspoon black pepper, then toss well.

2. 2

   Roast the cauliflower and garlic for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is tender and browned at the edges and the garlic is soft.

3. 3

   Meanwhile, make the fig butter: in a bowl, mix the softened butter, chopped dried figs, sage, the 2 minced garlic cloves, apple cider vinegar, 1 g salt, and 1/4 teaspoon black pepper until spreadable and well combined.

4. 4

   Pat the chicken dry and season it with 2 g salt and 1/4 teaspoon black pepper. Place it in a lightly oiled baking dish using 1/2 tablespoon olive oil, and spread the fig-sage butter over the top.

5. 5

   Bake the chicken at 220 °C / 425 °F for 18 to 22 minutes, or until cooked through and juicy. If using boneless thighs, it may take 22 to 26 minutes. Let it rest for 5 minutes out of the oven before serving.

6. 6

   While the chicken bakes, cook the pearl barley. Bring 480 ml chicken broth to a boil in a medium saucepan, add the barley, reduce the heat, and simmer covered for 25 to 30 minutes until tender. Add a little more broth during cooking if needed.

7. 7

   In a wide skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the leek with a pinch of salt and cook for 8 to 10 minutes, stirring, until very tender and golden. Stir in the cooked barley and the remaining 120 ml chicken broth; cook for 2 to 3 minutes until creamy. Adjust with another pinch of salt and pepper.

8. 8

   Transfer the roasted cauliflower and roasted garlic to a blender. Add the cream, Parmesan, a pinch of salt, a pinch of black pepper, and blend until smooth. For a lighter texture, add 1 to 2 tablespoons hot water or a little broth.

9. 9

   To serve, spread the cauliflower cream onto each plate, add the leek barley alongside or on top, and finish with the rested chicken. Spoon the pan juices over the chicken and sprinkle with chopped fresh parsley.