Roasted Chicken Maryland w/ Fennel, Dukkah & Pearl Barley Risotto

So, if you haven’t noticed – WE. COOK. A. LOT. OF. CHICKEN!  Being limited in choice with old Priya floating around the house means I’ve gotta think up new and wonderful ways to make chicken exciting. This dish, leveraging off that delicious nutty, seedy, spicy blend – Dukkah, is both tasty and simple to make.

And don’t worry about standing over the stove, stirring and adding stock.  Barley risotto, just pour all the stock over the barley and you’re in the money.  Don’t feel limited to chicken either (shhh Priya doesn’t need to know), but you can easily substitute any protein – this dish would go particularly well with some medium rare lamb or beef.  I’m going to give you the recipe minus carrots, as you can check out the recipe here if you want to combine forces.  The key to perfect chicken is to liberally salt the skin, cook it on the bone (keeps it nice and juicy) and makes it (almost)impossible to overcook. Happy cooking.



  • 1 1/2 cups pearl barley, rinsed and drained
  • 5 cups chicken stock
  • 1/2 cup dry white wine
  • 1 medium fennel bulb, cored and thinly sliced – save fennel fronds for garnish
  • 1 large onion, diced
  • 5 cloves garlic, diced
  • 2 sprigs thyme
  • 1 bay leaf
  • olive oil
  • 2 chicken Maryland, skin on
  • 2/3 cup parmesan cheese grated
  • salt and pepper
  • dukkah to garnish


Remove your chicken from the fridge and season generously with salt and pepper, set aside.  Pre-heat oven to 180°C.  Heat large saucepan over medium heat, add a lug of olive oil, saute onion, garlic and fennel for 3-5 minutes or until opaque.

IMGP6901Crank heat up to high and add rinsed and drained barley.  Toast barley until golden, stirring frequently, about 3 minutes. Add thyme, bay leaf.

IMGP6903Add wine and reduce by 2/3.  Add stock, bring to boil, reduce to medium/low heat and simmer. Leave to cook, stirring occasionally, approximately 25-35 minutes or until chewy, if all moisture is absorbed prior to completion, add a dash of water. Meanwhile cook your chicken.

IMGP6904Heat a non-stick, oven friendly pan over high heat.  Add a Tbsp or two of olive oil, when oil is just before smoking point place your chicken, skin side down (the outside of the leg).  Cook for approximately 5 minutes, or until skin is crisp and golden. Turn chicken, cook for a further 2 minutes and transfer pan into oven. Bake for approximately 30 mintues, or until cooked through.

IMGP6906When barley risotto is cooked add Parmesan cheese, pepper and salt to taste, stir through.

IMGP6931Serve risotto, topped with chicken, sprinkled dukkah and garnished with fennel fronds. Good times.

IMGP6966roasted chicken maryland w/ fennel, dukkah and pearl barley risotto