Chicken, Barley & Kale Stew with Lemon Green Tea

This comforting chicken stew combines tender chicken thighs, wholesome pearl barley and nutrient-rich kale with the bright, citrusy notes of Ahmad Tea Lemon Green Tea. The tea adds a fresh, zesty lift to the rich broth, creating a light yet satisfying one-pot meal that's perfect for cooler evenings.

Chicken, Barley & Kale Stew with Lemon Green Tea

Difficulty

Moderate

Time to Make

1.5 Hours

Blend

Lemon Green Tea

FEATURED TEA

Lemon Green Tea

Lemon Green Tea combines the soft, grassy flavours of Chinese green tea with an invigorating twist of zesty lemon. This fruity expression offers all the benefits of our much-loved green tea with an energising, citrus lift.

INGREDIENTS

Serves 4

8 Chicken thighs, skin on, bone in, seasoned
1 onion, sliced
2 leeks, sliced
2 carrots, diced
2 garlic cloves, finely chopped
A few sprigs of fresh thyme
150g pearl barley, rinsed
900ml chicken stock
300ml water, just off the boil
3 Ahmad Tea Lemon Green Tea Teabags
150g Kale, stalks removed and finely shredded
Salt and black pepper, to taste
Oil, for cooking

Method

Preheat the oven to 180°C (160°C fan). Arrange the chicken thighs on a baking tray and roast for 25-30 minutes, or until golden brown. Set aside.
Meanwhile, heat a little oil in a large casserole dish or heavy-based saucepan. Add the onion, leeks, carrots and garlic, then cook gently for 8-10 minutes until softened.
Stir in the pearl barley and thyme. Pour in the chicken stock, add the roasted chicken thighs and bring to a gentle simmer.
Cover partially and cook for 40-45 minutes, or until the barley is tender and the chicken is cooked through.
While the stew is cooking, steep the Lemon Green Tea bags in 300ml hot water that is just below boiling for 4 minutes. Remove the tea bags and discard.
Stir the brewed tea and shredded kale into the stew. Cook for a further 2-3 minutes until the kale has wilted. Season to taste with salt and black pepper.
Ladle into warm bowls and serve immediately.