Chicken Dumplings in Lemon Saffron Broth
Chicken dumplings are made from chicken mince, garlic, fresh breadcrumbs, wine and parsley and simmered in a lemon saffron broth with vegetables and barley. This is served with sliced spring onions, a dollop of yoghurt and coriander sprigs.
Bring a saucepan of water to the boil, add the barley and boil gently for 25 minutes or until the barley is tender.
Meanwhile put the chicken mince, salt, garlic bread, wine and parsley into a bowl and mix well. Reserve.
Put the stock, 250ml of water, the saffron and 50ml of water, the lemon zest, preserved lemon, celery and carrot into a large, wide saucepan and bring to the boil.
Drop egg-sized spoonfuls of the mince mixture into the stock mixture side by side. These are the dumplings, you will have 16 dumplings.
Boil gently for 6 minutes or until cooked through.
Add the drained barley, the zucchini and leeks and boil gently for 5 minutes.
Add the juice.
Taste and season.
Serve the dumplings, broth, vegetables and barley with a spoonful of yoghurt, some sliced spring onion and plenty of coriander sprigs.
150g Pearl barley
600g Free range chicken mince
2 Cloves garlic, finely chopped
50g Sliced Ciabatta torn into tiny pieces or blitzed in a food processor to crumbs
50ml Dry white wine
10g Parsley, chopped finely
1 litre Reduced chicken stock
Large pinch saffron threads soaked for 5 minutes in 50mls hot water
Zest of 1 lemon
Peel of ½ preserved lemon, finely diced
½ a Celery stick, thinly sliced
1 Small carrot, thinly sliced
2 Zucchini, thinly sliced
4 Baby leeks, white part only, sliced 1.5cm
Juice of 1 lemon
150ml plain unsweetened yoghurt
1 spring onion, thinly sliced on the diagonal
10g coriander sprigs