Instructions

1. Chop the onions, slice the carrots and leek about 1cm thick.
2. Heat the oil in a large, heavy-based saucepan, then brown skin of the chicken legs. Turn them over, add the chopped veggies and cook for 5 minutes.
3. Rinse and drain the pearl barley. Add to the pan and cover everything well with water. Add the prunes, cover and simmer for about 30 minutes.
4. When pearl barley is soft and the chicken is cooked, remove the legs onto a plate, keep warm.
5. Add the yoghurt to the barley and reduce it to a thick, creamy consistency. Stir in most of the parsley.
6. Serve the chicken on top of the barley stew. Sprinkle with the remaining parsley.