Spiced Chicken and Barley

Adapted from The Complete Cooking Light Cookbook
Serves 2

• 1 tsp ground cumin
• 3/4 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp dried mint or spearmint
• 1/2 tsp garlic powder
• 1/4 tsp dried red chile flakes
• 6 - 8 ounces skinless chicken breasts or thighs (boneless optional)
• oil
• 1 small onion, chopped
• 3/4 cup roasted red bell peppers, chopped
• 1 tbsp soy sauce
• 2 cups turkey or chicken stock
• 3/4 c pearl barley
• 1 14.5 ounce can of diced tomatoes, drained

Combine spices (first 7 ingredients) in a small dish and rub well onto chicken.

In a large skillet over medium-high heat, add oil. Add chicken and cook about 3 minutes per side until browned. Remove.

Add onion and cook for 4 minutes. Add bell pepper and continue cooking for another 2 minutes. Stir in soy sauce, broth, barley and any leftover spices.

Rest chicken (if it has bones) on top and bring to a boil. Cover and reduce to a simmer, cooking for 45 minutes. Uncover and let simmer an additional 10 minutes until liquid is almost evaporated. (If you use boneless chicken, add the chicken during the last 5 minutes of covered simmering.)

Let stand for 10 minutes before serving. Garnish with green onions if desired.