Shawarma Seasoning (any left overs can be stored in a clean dry jar)
1/4 cup ground black pepper
1/4 cup ground allspice
1/4 cup garlic powder
2 tablespoons ground cloves
2 tablespoons ground cinnamon
2 tablespoons ground nutmeg
2 tablespoons ground cardamom
1 tablespoon chili powder
1 tablespoons dried oregano
1 tablespoon salt
Broth ingredients
1 onion chopped fine
2 carrots chopped fine
2 celery sticks chopped fine
3 garlic clove crushed
1 tablespoon of dried mixed herbs (I used a mix of thyme, rosemary, bay, tarragon)
3 tomatoes chopped fine
1 tin cannellini beans
1 tbsp tomato purée
1 tbsp sherry vinegar
30g pearl barley
January cabbage leaves (about 3/4 leaves, chopped into chunks)
500 ml of good quality stock or water (I used fresh chicken stock)
Knob of butter for frying
salt & pepper to taste
Thanks to: @stephs_fooddiary
Heat the butter in a large saucepan and cook the onion, carrots and celery gently for 10 mins, until starting to soften.
Peel the garlic. Roughly chop the tomatoes. Drain the tin of beans.
Add the garlic, dried mixed herbs, tomatoes, tomato purée and vinegar to the saucepan. Cook for another 5 mins before adding the beans and 500ml ish of water or stock. (We used homemade @herbfedpoultry chicken stock of course!). Bring to a gentle simmer, tip in the pearl barley and season with salt and pepper.
Simmer for 15 - 20 mins, until the pearl barley is cooked through. Then add the January cabbage leaves and let it steam for a couple of minutes. Season to taste and serve piping hot with the chicken sliced on top.
Smother chicken breasts in the delicious shawarma seasoning and bake in the oven until cooked through. Slice up and serve with the broth.
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