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Pot-roast chicken with root vegetables and barley
Fruit and vegetables
½
swede
, peeled and chopped
3
carrots
, cut into chunks
2
onions
, chopped
2
garlic
cloves, flattened
1 tsp dried
thyme
1 head
spring greens
, shredded
Tins, packets and jars
2
chicken stock
cubes
Cooking ingredients
olive oil
, for roasting
100g/3½oz
pearl barley
salt and freshly ground
black pepper
Meat, fish and poultry
1.5-1.8kg/3lb 5oz - 4lb
chicken
(free-range or organic, if possible)
Other
500ml/18fl oz hot water
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