Skip to City of Adelaide content
our online payment systems including ePathway will be unavailable Monday,15 April, from 9:00pm to 11:30pm. Please try again after this time.p>
Call (08) 8203 7203

HD Eatery’s Spiced Confit Chicken with Black Pearl Barley

{alt_text}

HD EATERY

16 McHenry Street, Adelaide SA 5000

Website

HD Eatery, formerly known as Handsome and the Duchess, has grown both figuratively and literally since opening over three years ago. Headed by husband-wife duo Syed and Shinae, the space in McHenry Street has evolved from its humble beginnings and three tables to a sprawling space that now caters for the hungry appetites of the surrounding corporate crowds.  

The food experience has also evolved from the initial express pitstop to a much more expansive menu that allows diners to linger longer and soak up the lovely backdrop of the refurbished café. What hasn’t changed is Shinae’s crowd-pleasing pastries and the focus on beautiful produce that is both healthy and full of Asian and Middle Eastern flavours. You’ll find brunch classics with a creative twist, pies fresh out the oven, a rotating menu of fancy specials like duck confit, and sangas brimming with goodies like roast vegetables and haloumi.

HD Eatery switches it up on Thursday and Friday nights and ventures into boutique bar mode with a range of share plates, charcuterie, cheese and nibbles and a wine list curated by Stephen Visentin from East End Cellar.

SPICED CONFIT CHICKEN WITH BLACK PEARL BARLEY

SERVES 4-6 PEOPLE

PREPARATION TIME 30 MINUTES

COOKING TIME 1HR 15 MINUTES

INGREDIENTS

  • 500g   Chicken thighs
  • 300g   Figs (cut into wedges)
  • 110g     Almond flakes (toasted)
  • 80g      Danish blue cheese
  • 500g   Zucchini (slice thinly)
  • 400g   Black pearl barley
  • ~620mls Olive oil

INGREDIENTS FOR PASTE

  • 1 tbsp Crushed garlic/ginger
  • 4 tbsp Olive oil 
  • 2 tbsp Honey
  • 1 tsp    Coriander ground 
  • 1 tsp    Turmeric 
  • 1/2 tsp Cayenne pepper hot
  • 1/2 tsp Cinnamon ground
  • Salt & Pepper to taste

METHOD

Preheat oven @ 140C

Place chicken in oven proof dish, cover with olive oil. Bake @140C for 50mins.

Place black pearl barley in saucepan cover with enough water to rise a few inches above the grain. Bring to boil and continue to simmer until grains are tender ~40mins. Add more water if needed. (Black pearl barley will take a little longer to cook than common pearl barley).

Fry off sliced zucchini, remove from heat add almonds, figs, toss and set aside.

Mix together all PASTE ingredients set aside.

After 50 minutes check your chicken, continue to cook if still pink.

Once chicken has finished cooking place in fry pan with your paste; cook on a low heat until flavors are dispersed evenly.

Add cooked black pearly barley, zucchini, figs and almond flakes.

Toss, serve in bowl, finish with blue cheese and garnish of your choice.


"A perfect Sunday lunch to enjoy with friends, pairs nicely with Spinifex 2017 Papillon, Barossa Valley"

We are currently trialing a new and improved homepage.

If you would like to continue, choose ’OK’

Thank you for trying the beta homepage.
Please take our survey to share your thoughts and feedback.