Middle Eastern Braised Chicken Tray Bake | Lilydale Free Range

Ingredients

• 1 kg Lilydale Free Range Chicken thigh fillets
• 2 teaspoon ground fennel
• 2 teaspoons ground cumin
• 60 ml olive oil
• 1 brown onion, sliced
• 1 celery stick, sliced
• 1 carrot, peeled and sliced
• 1 leek, sliced
• 2 cloves garlic, finely chopped
• 1 stick cinnamon
• 1 tablespoon harissa
• pinch saffron
• 400g pumpkin, cut in 2cm dice
• 2 parsnips, peeled and cut into 2cm pieces
• 750ml chicken stock
• ½ cup pearl barley
• ½ cup natural yoghurt
• Zest and juice of 1 lemon
• 1-2 tablespoons Aleppo pepper (or use chilli flakes)
• ½ cup fresh coriander and mint leaves, picked