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


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.

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