Smothered Chicken and Barley
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
15 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
594 kcal
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Course
Main Course
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Cuisine
Moroccan, North African
Smothered Chicken and Barley
Description
Smothered Chicken and Barley combines bone-free chicken thighs rubbed with a complex spice blend including chili powder, cumin, cinnamon, and cayenne pepper, infusing the meat with earthy and slightly spicy notes. The chicken is browned and then cooked in chicken broth alongside barley, diced tomatoes, onions, and bell pepper, allowing the flavors to meld as the barley absorbs the liquid.
The barley adds a chewy texture and nuttiness that balances the tender, smoky-spiced chicken thighs. The use of soy sauce boosts umami depth, while green onions provide a fresh finish. The recipe offers two cooking methods: stove-top simmering or oven baking, both yielding tender chicken and flavorful barley.
This dish makes a filling main course, suitable for cooler days when a warm, substantial meal is desired. The notes explain differences between hulled and pearl barley, advising on cooking times and nutrition, which can influence final texture and flavor.
Ingredients
Spice Rub
- 2 tsp chili powder
- 1 tsp cumin ground
- 1 tsp sesame seeds
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp mint dried flakes
- ½ tsp garlic powder
- ½ tsp cayenne pepper powder
Assembly
- 2 lbs chicken thighs boneless and skinless
- 4 tbsp olive oil divided
- 1 yellow onion diced, medium
- 1 red bell pepper diced
- 1 tbsp soy sauce
- 3 cups chicken broth
- 1¼ cups barley See Note 1, uncooked
- 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.
Notes
- Choose hulled barley for a nuttier, chewier texture and more nutrients; pearl barley cooks faster but is less fibrous.
- Cooking times vary based on barley type; hulled barley requires longer soaking and simmering.
- This recipe can be prepared on the stove top or baked as a casserole for convenience.
- The spice rub offers warming flavors that complement the chicken and grain well.
- Drain canned tomatoes thoroughly to avoid excess liquid in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 32g | 64% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 148mg | 49% |
| Sodium | 938mg | 39% |
| Potassium | 833mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1274IU | 25% |
| Vitamin C | 43mg | 48% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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