Roast chicken with fruity spelt Archive

Ingredients

• 1 tbsp rapeseed oil or olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 300g/10½oz pearled spelt or pearl barley, rinsed
• 600ml/20fl oz hot chicken stock (alternatively use vegetable/game stock or hot water)
• 25g/1oz dried apples, roughly chopped
• 1 lemon, zest of whole lemon and juice of half
• sea salt and freshly ground black pepper
• 1 medium-large chicken (1.75-2kg/4-4.6oz), preferably free-range
• 1-2 tbsp rapeseed oil
• 2 bay leaves
• 4 sprigs of thyme
• 200g/7oz kale, stemmed and chopped
• knob of butter
• 2 leeks, roughly chopped