Adapted from The Complete Cooking Light Cookbook
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.
A recipe from http://kitchenmouse.rozentali.com/2009/08/spiced-chicken-and-barley/
Posted by Cori Rozentāle on .