Roast Chicken with Fruit-Studded Wheat Berries | The Whole Grains Council

Ingredients

• ½ cup (125 mL) wheat berries
• 1 cup (250 mL) water
• 1 cup (250 mL) reduced-sodium chicken stock
• 1 (15 mL) tablespoon olive oil
• 2 large skin-on bone-in chicken breasts, each about 10 oz (300 g), cut in half, rinsed and patted dry
• 3 leeks, white part only, cleaned and thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon (15 mL) minced gingerroot
• 1 tablespoon (15 mL) ground cumin
• 1 jalapeño pepper, seeded and minced
• 2 teaspoons (10 mL) finely grated lemon zest
• ½ cup (125 mL) chopped dried apricots
• 1 (15 mL) teaspoon melted butter
• Freshly ground black pepper