Chicken and Barley Pilaf
Barley is a delicious, healthy grain that makes this dish suitable for weeknight family meals as well as weekend get-togethers with friends and neighbours.
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6
Ingredients
- ½ cup (80 g) frozen spinach
- 6 large chicken thighs (2 2/3 lb/1.2 kg), bone in, skin on
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) dried basil
- ½ tsp (2.5 mL) ground cumin
- ½ tsp (2.5 mL) ground black pepper
- 1 tsp (5 mL) salt, divided
- 2 Tbsp (30 mL) oil, divided
- 1 large onion, diced
- 1 cup (250 mL) mushrooms, quartered
- 3 medium cloves garlic, chopped
- 1 can (14 oz/414 mL) diced tomatoes, with juice
- 1 cup (250 mL) pearl barley, rinsed and drained
- 2 cups (500 mL) chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- Thaw spinach and set aside.
- In a large mixing bowl, season the meat with thyme, basil, cumin, pepper and ½ teaspoon (2.5 mL) of salt. Mix well.
- In a large oven-safe pan with a tight-fitting lid, heat 1 tablespoon (15 mL) of oil over medium heat.
- Brown the meat skin-side down. Carefully turn the thighs over without tearing the skin, to brown on the other side. Remove meat from the pan and set aside.
- Add 1 tablespoon (15 mL) oil and sauté the onion for 2 minutes.
- Add the mushrooms and continue to cook for 3 minutes.
- Add the garlic and continue to cook for 1 more minute.
- Add the tomatoes with juice, barley, ½ teaspoon (2.5 mL) salt and the chicken broth. Mix well.
- Return the meat to the pan, cover with lid and bring to a simmer. Transfer pan to the oven and bake for 45 minutes.
- Add the spinach. Mix well, cover pan, set aside for 10–12 minutes so that barley absorbs the excess liquid. Serve hot.
Tips
- Chill leftover pilaf for up to 3 days in the fridge.
- To freeze, let cool, then transfer to food safe containers. Freeze for up to 3 months. When ready to use, thaw pilaf in the fridge overnight. Heat to serving temperature (165°F/74°C or higher).