- One of our fans on facebook said, "Cooking Light had a wonderful chicken barley recipe about 10 years ago. The chicken thighs had been coated in an array of spices including cinnamon. It was VERY good and appeared in their year end "Best recipes of.....whatever year it was, but I've since misplaced it :-( This was prior to the net being my source of recipes." If anyone can help her find this recipe again, I think she will appreciate it a lot.
Just got around to making this dish (J/F 98). Thumbs WAY, WAY up on this one. One of the best all time recipes we have ever tried. Served it with salad and a crusty loaf of onion dill bread. The entire dinner was perfect. Recipe below for anyone who cares to try.
* Exported from MasterCook *
Smothered Chicken and Barley
Serving Size : 6 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.
Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
Serving Size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions
"Super-nutritious barley takes the place of rice in this
chicken-and-rice update. This simple casserole contains almost 10
grams of fiber, which is more than one-third of the recommended daily
"Cooking Light, January/February 1998, p.102"
"? Cooking Light"
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Per Serving (excluding unknown items): 286 Calories; 5g Fat (14.7% calories from fat); 25g Protein; 43g Carbohydrate; 9g Dietary Fiber; 54mg Cholesterol; 468mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.