Sometimes, I feel like dressing up another dish when it feels like it’s only a component. When I made Buckwheat Honey Sriracha Roast Chicken Legs, the easy thing is just to eat them like that or with mashed potatoes. I wanted something that would be equal to the boldness of these flavours. Periodically, I roast dry barley for various reasons, the Japanese tea, mugicha, an extra flavourful risotto or in today’s case, I ground it coarsely to make an extra flavourful version of grits.
This is just extra fun. If you want to simply enjoy the roast chicken as it was, that’s great!. And if you want to enjoy this dish without making the previous variety of roast chicken, that’s ok too. Just use leftover roast/grilled chicken of any kind. Or pan-roast some mushrooms for a meatless option. It’s up to you! 🙂
Smothered Buckwheat Honey Sriracha Roast Chicken over Creamy Roasted Barley Grits
For the Smothered Buckwheat Honey Sriracha Roast Chicken:
Roasting veg and drippings from Buckwheat Honey Sriracha Roast Chicken (or other roast chicken)
2 tbsp butter
2 tbsp flour
1 to 1-1/4 cups water
1/2 tsp, each, salt and hot paprika
Shredded meat and chopped skin from 1 recipe Buckwheat Honey Sriracha Roast Chicken (about 2 cups total)
Place the roasting veg and drippings in a blender or food processor and purée until smooth. Set aside.
In a medium pan over medium heat, add the butter. When it melts, whisk in the flour and toast it for a few minutes. Add the water gradually, whisking it until it smoothly combines. Whisk in the roasting veg purée until it is smooth. Season with salt and hot paprika. When the mixture is thick, fold in the shredded meat and skin and heat through. Set aside and keep warm while you prepare the Creamy Roasted Barley Grits.
For the Creamy Roasted Barley Grits:
1/2 cup Roasted Barley (dry barley that’s toasted in a pan over medium high heat until golden about 7-10 minutes), ground in a food processor until nearly a flour. A few slightly chunky bits are good, even preferred, for that “grit” texture
1-1/4 cups milk
1 cup water
2 Tbsp butter
1/2 tsp salt
50g/2 oz grated pecorino cheese (or parmesan)
In a medium pot over medium heat, add the water and milk. Bring to a simmer and slowly whisk in the roasted barley grits. Keep whisking for 7-10 minutes or until smooth. Take off the heat, whisk in the butter, salt and most of the pecorino cheese (reserve 2 Tbsp for garnish).
Divide the Creamy Roasted Barley Grits over two plates, allowing it to spread over the whole plate. Ladle some of the Smothered Buckwheat Honey Sriracha Roast Chicken in the centre of the grits and finish each with the reserved grated pecorino cheese. Serves 2.