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Seared Chicken & Purple Barley

with Brown Butter, Corn, & Tomatoes

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, an heirloom grain—gorgeous purple barley—takes center stage in this gourmet, seasonal meal. We’re tossing the nutty barley with a quick sauté of corn and fragrant brown butter to play up its subtle sweetness and serving it alongside crispy-skinned, pan-seared chicken. Juicy tomatoes (yours may be red or yellow) marinated in vinegar and aromatic basil seeds make for a unique, bright topping.

fresh
ingredients
Seared Chicken & Purple Barley with Brown Butter, Corn, & Tomatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the barley:
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil.

Prepare the ingredients & marinate the tomatoes:
2 Prepare the ingredients & marinate the tomatoes:

While the barley cooks, wash and dry the fresh produce. Peel and medium dice the shallot. Peel and roughly chop the garlic. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Pick the basil leaves off the stems; discard the stems. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Add the basil seeds, half the basil (tearing the leaves just before adding), ¼ of the vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the corn:
3 Cook the corn:

While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shallot, garlic, and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a plate. Season with salt and pepper to taste. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the tomatoes continue to marinate, pat the chicken dry with paper towels. Season with salt, pepper, and the spice blend on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Brown the butter:
5 Brown the butter:

Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the remaining vinegar.

Finish & plate your dish:
6 Finish & plate your dish:

Slice the cooked chicken crosswise. To the pot of cooked barley, add the brown butter and cooked corn; stir to combine and season with salt and pepper to taste. Divide the sliced chicken and finished barley between 2 dishes. Top the barley with the seasoned tomatoes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

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1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil.

2 Prepare the ingredients & marinate the tomatoes:

While the barley cooks, wash and dry the fresh produce. Peel and medium dice the shallot. Peel and roughly chop the garlic. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Pick the basil leaves off the stems; discard the stems. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Add the basil seeds, half the basil (tearing the leaves just before adding), ¼ of the vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the corn:
3 Cook the corn:

While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shallot, garlic, and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a plate. Season with salt and pepper to taste. Wipe out the pan.

4 Cook the chicken:

While the tomatoes continue to marinate, pat the chicken dry with paper towels. Season with salt, pepper, and the spice blend on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:
Brown the butter:
5 Brown the butter:

Add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the remaining vinegar.

6 Finish & plate your dish:

Slice the cooked chicken crosswise. To the pot of cooked barley, add the brown butter and cooked corn; stir to combine and season with salt and pepper to taste. Divide the sliced chicken and finished barley between 2 dishes. Top the barley with the seasoned tomatoes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Finish & plate your dish: