Moroccan-spiced chicken and kale stew with pearl barley

Preparation

Chop the onions. Crush the garlic cloves. Dice the large carrots. Skin, seed and roughly chop the large vine tomatoes. Chop the fresh parsley. Chop the fresh mint.

Method

1. 1 Heat the oil in a large heavy-based pan and add the onion, garlic and carrot. Cook over a medium heat for 4-5 minutes, until golden.
2. 2 Stir in the spices and cook for a few seconds, then pour in the stock and bring to a simmer. Add the pearl barley, cover and cook for 20 minutes.
3. 3 Add the chicken breasts and simmer gently for 10-15 minutes, until the chicken is cooked through. Remove with a slotted spoon.
4. 4 Use a knife and fork to shred the chicken into bite-size pieces and return to the pan, along with the tomatoes and kale. Cook for 2-3 minutes, until the kale is tender.
5. 5 Stir in the herbs and adjust the seasoning to taste.