12.06.2012

Curried Chicken and Barley

The original recipe for this dish entered my repertoire oh about 6 years ago or so. For a long time my kids would not eat it WITH chicken. So I quit pushing the chicken and made it as a side dish only, for a few years. I decided to make it with chicken again and see what they thought. Well now they love it with chicken, kids are funny. This is a one pot meal, you can start it and walk away from it. It will cook happily on the stove with minimal stirring. I love that in a good recipe.

We're in a bit of a cold snap right now and we don't have any snow! Some locations hit 20 below in the last day or two. Or house has settled in at around 7-10 below zero. Curried Chicken and Barley certainly hits the spot when the weather is so bitterly cold.

Curried Chicken and Barley

2 TBSP cooking oil
6-8 skinless chicken thighs
1 tsp salt
1 tsp. cumin powder
1 tsp curry powder
2 1/2 cups water
1 16 oz can of diced tomatoes
2 TBSP tomato paste
1 1/2 cups pearled barley rinsed
2 carrots chopped
3 stalks of celery chopped
1 green pepper chopped
1/ 2 onion chopped

heat the oil over medium heat in a dutch oven
add the chicken thighs and sprinkle on the salt, cumin and curry powder
brown quickly
add the water and bring it to a boil
add the tomatoes and tomato paste, stir to incorporate
return to a boil then add the barley and remaining ingredients
reduce heat, cover and simmer gently for 40-45 minutes

stir every 10 15 minutes or so
serve with a dollop of sour cream or good yogurt

YUM
Of course if your kids are anti chicken try it with out it. And if your crisper is lacking in the vegetable department make it with what you have on hand. I've made it with only peppers and mushrooms or just carrots and celery, it all tastes good.





Peace and Love--


1 comment:

  1. This sounds PERFECT for todays frigid temperatures!! I especially appreciate the versatility of this recipe, thank you for sharint it.

    ReplyDelete

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