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Cherry-lime Rickey Chicken With Juniper, Barley, And Bok Choy Recipe

Cherry-Lime Rickey Chicken With Juniper, Barley, And Bok Choy Recipe
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Cooking Time : 40 minutes
Serving : 2
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Prepare the ingredients before making Cherry-Lime Rickey Chicken With Juniper, Barley, And Bok Choy in your home. Then, follow these steps below to serve Cherry-Lime Rickey Chicken With Juniper, Barley, And Bok Choy for your family or friends.

Ingredients: Cherry-Lime Rickey Chicken With Juniper, Barley, And Bok Choy

  • 2 Chicken breasts
  • 8 oz Baby bok choy
  • 1 Lime
  • 5 oz Cherries
  • 1 bunch Mint
  • 3/4 cup Barley
  • 1 Chicken stock concentrate
  • 1 tsp Juniper berries, ground
  • 1 1/2 tbsp Olive oil

How to Make Cherry-Lime Rickey Chicken With Juniper, Barley, And Bok Choy

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Cherry-Lime Rickey Chicken With Juniper, Barley, And Bok Choy in your home by yourself.

    Step 1
  • Cook the barley: in a medium pot, bring 3 cups water, the barley, and a large pinch of salt to a boil. Reduce to a simmer and cook for 35-40 minutes, until tender. Drain.
  • Step 2
  • Meanwhile, prep your ingredients: chop the mint leaves, reserving a few leaves for garnish. Zest the lime, then cut into 8 wedges. Trim and quarter the bok choy. Pit the cherries: remove the stems, then cut each cherry in half. Using the tip of a paring knife, remove the pits. Roughly chop the cherries.
  • Step 3
  • Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the bok choy to the pan and cook 2-3 minutes per side, until softened and slightly charred. Season with salt and pepper and set aside.
  • Step 4
  • Cook the chicken: in the same pan, heat another 1/2 tablespoon oil in the same pan over medium-high heat. Season the chicken on all sides with salt, pepper, and juniper. Add the chicken to the pan and cook 5-6 minutes per side, until cooked through. Set aside and cover to keep warm.
  • Step 5
  • Make the cherry-lime sauce: heat 1/2 tablespoon oil in the same pan over medium heat. Add half the cherries to the same pan over medium heat. Cook, tossing, for 1-2 minutes, until softened. Add the stock concentrate, lime zest, 1 cup water, and half the chopped mint to the pan. Bring to a boil, then reduce to a simmer for 3-4 minutes, until sauce is jammy. Remove pan from heat, then stir in the remaining chopped mint. Season with salt and pepper.
  • Step 6
  • When the barley is ready, divide between plates. Top with the bok choy, chicken, and cherry-lime sauce. Garnish with the remaining cherries, lime wedges, and reserved mint leaves.
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