Feb
23
2010
Smothered Chicken and Barley
Author: kevin
Every once in a while I like to swap out barley for rice. It is super nutritious, full of fiber and chewy. Mixed here with these amazing middle eastern spices and chicken you have a wonderful meal.
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp dried mint flakes
- 1/4 tsp garlic powder
- 1/4 tsp cayenne powder
- 6 skinless chicken thighs
- 1/2 tsp vegetable oil
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 tbsp soy sauce
- 3 1/2 cups chicken broth
- 1 1/4 cups uncooked pearl barley
- 1 14oz can diced tomatoes, drained
- 6 tbsp chopped green onions
Combine the first seven ingredients in a small bowl and rub the chicken thighs with half of the spice mixture. Heat the oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.
Spray pan with Pam and add the onion, bell pepper and soy sauce. Cook over medium heat for several minutes until slightly brown. Add the broth, barley tomatoes and remaining spice mixture. Place the 6 chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 55-60 minutes. Let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.
