Moroccan Spiced Chicken and Barley
Chicken and barley is a hearty, healthy meal with Moroccan flair! Make this North African recipe for spice-rubbed chicken in just one pan!
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Ingredients
Spice Rub
2 tsp chili powder
1 tsp ground cumin
1 tsp sesame seeds
1 tsp cinnamon
½ tsp salt
½ tsp dried mint flakes
½ tsp garlic powder
½ tsp cayenne powder
2 lbs chicken thighs (boneless and skinless)
4 tbsp olive oil divided
1 medium yellow onion diced
1 red bell pepper, diced
1 tbsp soy sauce
3 cups chicken broth
1¼ cups barley uncooked, (See Note 1)
14 oz can diced tomatoes drained
6 chopped green onions
Instructions
Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.
For the Stove Top One Pan Method
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat and cook the chicken until browned on each side. Remove chicken from pan and set aside.
Add 1 tablespoon of olive oil and sauté the onion, bell pepper and add the soy sauce. Cook over medium heat for several minutes until onions are translucent.
Deglaze pan by adding the broth, scraping the browned bits from bottom of pan. Stir in pearled barley, tomatoes and remaining spice mixture. Place the browned chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 50 minutes.
Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.
For the Baked Casserole Method
Preheat oven to 375°F.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat and cook the chicken until browned on each side. Remove from pan and place in a 13x9 casserole dish. Cover with aluminum foil to keep warm.
Add 1 tablespoon of olive oil and sauté the onion, bell pepper and add the soy sauce. Cook over medium heat for several minutes until onions are translucent.
Deglaze pan by adding the broth, scraping the browned bits from bottom of pan. Stir in pearled barley, tomatoes and remaining spice mixture. Bring this to a boil. Carefully pour barley and vegetable mixture over chicken in casserole dish. Cover with lid or aluminum foil and bake for 65 minutes. Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.
Notes
There are 2 different kinds of barley: hulled and pearl.
Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and endosperm layer. It is the most nutritious of the two and can be considered a whole grain. A light golden brown in color, it’s the nuttier and chewier version as well.Pearl barley has been polished to remove the bran and possibly even the endosperm layers, resulting in a pale, creamy-colored grain. It is less chewy and cooks faster than the hulled variety, but has less fiber, is less nutritious, and is not considered a whole grain. Most people are familiar with pearl barley, especially as an ingredient in beef-barley soup.
One cup of hulled barley will yield three cups cooked. Hulled barley can take 20 to 25 minutes longer to cook than pearl and will absorb less liquid.
This information is from Dana Velden, thekitchn.com
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Veggie Barley Salad – SNAP4CT Recipe
Our Veggie Barley Salad is a colorful and healthy salad packed with fiber! Toss it with fresh vegetables from your fridge or pantry. You can substitute the barley with other whole grains like brown rice, quinoa, or farro.
Make our Veggie Barley Salad:
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How to make CHICKEN BARLEY SALAD
How to Make Healthy, Hearty Egyptian Barley Salad with Pomegranate, Feta, and Fresh Herbs
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BARLEY Stir fry | Healthy Complex Carb rich | Kravings
Pot Barley is healthy for you and a great variation to a fried rice. It’s tossed with sausage, bacon, chicken, potato, peppers and spinach and finished off with some soya sauce for that umami boost.
About KRAVINGS Food Adventures. Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
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Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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You can find the whole recipe here -
Ingredients
2 1/2 cups Pot Barley, soaked overnight and drained very well
1 potato diced in very small cubes
1 red onion finely chopped
3 – 4 sausages cut in small cubes
3 –4 rashers of bacon(I used Turkey) cut fine
1 green pepper cut into small dice
1 cup left over cooked chicken cut into small dice
2 cups fresh spinach roughly chopped
Salt
3 - 4 tbsps light soya sauce
Olive oil
Process
In a large non stick sauté pan, heat some Olive oil and cook the potatoes first till golden brown
Add the onion and sauté till golden brown and follow with the sausage and bacon
Add the cooked chicken and green pepper
Cook for without stirring about 3 – 4 minutes at a time so the ingredients get a nice dark colour at the bottom
Depending on the size of your sauté pan, either take everything out to sauté the barley or make a well in the centre and let the barley caramelize a little bit
Mix together well and add the spinach which will wilt and cook in a few minutes
Add the soya, toss and serve!
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How to Make Chicken Barley Salad | #GetActiveEat
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