Ingredients

1kg chicken thighs, boneless

1 thinly sliced onion

200g barley

4 chopped carrots

4 sticks chopped celery

1ltr chicken stock

100g sweet corn (tinned)

Ingredients for the Piri Sauce

100ml olive oil

6 cloves garlic

3 red chillies

3 bay leaves

15g paprika

1 mango

garnish with parsley, serve with crusty bread

Method

1. Seal the chicken breats in a large casserole dish, remove.

2. Gently fry the onion, celery and carrot for 5 minutes.

3. Sauce - blend together.

4. Add the chicken, barley, sauce, stock.

5. Bring to the boil, simmer 45 minutes.

6. Add corn and serve.

If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com