4 to 6
Easy
30 minutes
50 minutes
Preheat the oven to 190°C.
Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture.
Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces.
Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned.
To make the barley pilau, soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt.
Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid almost absorbed. Check seasoning, adding a twist or two of pepper if you like.
Serve the chicken with the watercress and barley pilau on the side.
