Wednesday, March 6, 2013

Spiced Chicken and Barley

This a pretty regular feature around our house. The kids are finally eating it, too! :-)  It's fairly easy to assemble, and then it cooks for a while which allows me time to throw a salad together, clean off the table, etc.

Spiced Chicken and Barley
~Cooking Light

  • 1 t. ground cumin
  • 3/4 t. chili powder
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/2 t. dried mint flakes (optional, but tasty)
  • 1/8 t. garlic powder
  • 1/8 t. ground red pepper
  • 6 (4-oz) chicken thighs, skinned
  • 1/2 t. vegetable oil (or more if not using a nonstick skillet)
  • 1 1/2 c. chopped onion
  • 1 c. chopped red bell pepper
  • 1 T. low-sodium soy sauce
  • 2 (14.25-oz) cans chicken stock
  • 1 1/4 c. uncooked pearl barley
  • 1 (14.5-oz) can diced tomatoes, drained
  • 6 T. chopped green onions (nice, but I often leave out)
  1.  Combine first 7 ingredients; rub chicken with half of mixture.
  2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
  3. Add 1 1/2 cups onion and bell pepper to pan; cook over medium-high heat 3 minutes or until vegetables are lightly browned. Stir in soy sauce, broth, barley, tomatoes, and remaining spice mixture.
  4. Add chicken to pan, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Uncover; simmer 10 minutes or until liquid almost evaporates. Let stand 15 minutes. Sprinkle with green onions, if using.
~Serves 6 (1 chicken thigh plus about 1 cup of barley mixture per serving)

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