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.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 diced tomatoes (drained)
- 6 green onions (chopped )
Instructions
- 1
Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.
- 2
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.
- 3
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.
- 4
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.
- 5
Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.
- 6
Preheat oven to 375°F.
- 7
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.
- 8
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.
- 9
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.