Smothered Chicken and Barley
This recipe for Moroccan smothered chicken features savory chicken and tender pearled barley cooked in a blend of warm, smoky spices.
Servings: 6
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
Assembly
- 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 diced tomatoes drained
- 6 green onions chopped
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.
Video
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. Source: Dana Velden, thekitchn.com - This Moroccan spiced chicken recipe is one I found in an old magazine tear out. The ingredients have been adapted over time to suit my tastes, but I believe it to be from either Sunset or Cooking Light, circa 1990s.
Nutrition
Calories: 594kcal | Carbohydrates: 37g | Protein: 32g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 938mg | Potassium: 833mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1274IU | Vitamin C: 43mg | Calcium: 79mg | Iron: 4mg