Moroccan Spiced Chicken and Barley

HomeCuisineMoroccan Spiced Chicken and Barley
Moroccan Spiced Chicken and Barley
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 375F.

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 13×9/” 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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