Best Moroccan Smothered Chicken And Barley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOTHERED CHICKEN WITH BARLEY



Smothered Chicken With Barley image

Got this one online from someone else's site. It's fantastic. I never use the mint flakes, as I don't have any.

Provided by SweetChef

Categories     One Dish Meal

Time 1h10m

Yield 6 thighs + barley mixture, 6 serving(s)

Number Of Ingredients 17

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
6 chicken thighs
1/2 teaspoon canola oil
cooking spray
1 1/2 cups chopped onions
1 cup chopped red bell pepper
1 tablespoon soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 (14 1/2 ounce) can diced tomatoes, drained
6 tablespoons chopped green onions

Steps:

  • Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture.
  • Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Add chicken, cook 1 min on each side or until browned. Remove from pan.
  • Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce. Cook over med-high heat 3 minutes until vegetables are lightly browned.
  • Add broth, barley, tomatoes, and remaining spice mixture. Stir well.
  • Add chicken to skillet, nestling thighs into vegetable mixture.
  • Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done.
  • Let stand 15 minutes.
  • Sprinkle with green onions.

MOROCCAN CHICKEN AND BARLEY PILAF



Moroccan Chicken and Barley Pilaf image

Make and share this Moroccan Chicken and Barley Pilaf recipe from Food.com.

Provided by Stephanie Z.

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1/2 medium red onion, chopped
1/4 cup carrot, chopped
1 cup pearl barley
2 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
2 (14 ounce) cans chicken broth
1/4 cup dry sherry
1 bay leaf
1 tablespoon butter
1 cup cooked chicken, shredded (thighs work well)
10 cherry tomatoes, halved
1/2 cup apple, chopped
1/4 cup pecans, chopped
1/4 cup golden raisin
1 teaspoon lemon zest
1 lemon, juice of
salt and pepper, to taste
4 -6 lemon wedges

Steps:

  • In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
  • Add garlic, cinnamon, cumin, and barley; stir to coat.
  • Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
  • When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
  • Mix with barley.
  • Serve with lemon wedges.

PAULA WOLFERT'S CHICKEN, MOROCCAN-STYLE



Paula Wolfert's Chicken, Moroccan-Style image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 1/2 pound chicken, whole
3 cloves garlic, peeled and crushed (optional)
Salt
1/2 teaspoon ginger
1/2 teaspoon ground black pepper
Pinch of pulverized saffron or 1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1 1/2 teaspoons finely chopped garlic
1/2 cup grated onion
1/4 cup finely chopped parsley
1/4 cup finely chopped fresh coriander
3 tablespoons oil
1 pound green olives packed in brine
4 tablespoons lemon juice, or more to taste

Steps:

  • Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
  • Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
  • Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
  • Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.

Nutrition Facts : @context http, Calories 1127, UnsaturatedFat 62 grams, Carbohydrate 8 grams, Fat 88 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 20 grams, Sodium 2046 milligrams, Sugar 2 grams, TransFat 0 grams

SMOTHERED BARLEY WITH CHICKEN



Smothered Barley With Chicken image

This is a flavorful recipe that I found on a Weight Watchers recipe board. Will fit Flex plan or Core.

Provided by KCShell

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4 ounce) chicken thighs or 6 (4 ounce) chicken breasts
1/2 teaspoon olive oil
1 1/2 cups onions, chopped
1 cup red pepper
1 tablespoon soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Combine first 6 ingredients in a small bowl.
  • Rub chicken with 1/2 of the spices, saving rest.
  • Heat oil, cook chicken one minute on each side, or until browned.
  • Remove chicken from pan.
  • Re-coat skillet with cooking spray.
  • Add onion, bell pepper and soy sauce.
  • Cook over medium heat 3 minutes or until veggies are browned.
  • Add broth, barley, tomatoes and remaining spice mixture.
  • Add chicken.
  • Stir gently.
  • Bring to boil, cover, reduce heat.
  • Simmer 55 minutes or until chicken is done.

Nutrition Facts : Calories 459.5, Fat 19.4, SaturatedFat 5.5, Cholesterol 96, Sodium 1051.5, Carbohydrate 43.5, Fiber 8.8, Sugar 6.2, Protein 28.3

CHICKEN AND BARLEY BAKE



Chicken and Barley Bake image

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

  • In a medium saucepan, combine the first 8 ingredients.
  • Bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Transfer hot barley mixture to an ungreased 2-quart baking dish.
  • Place the chicken on top of barley mixture.
  • Sprinkle chicken with salt and pepper.
  • Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

MOROCCAN CHICKEN SMOTHERED IN OLIVES



Moroccan Chicken Smothered in Olives image

Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.

Provided by Alex Witchel

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11 ounces pitted green olives in brine, like Goya's, drained
Juice of 1 lemon

Steps:

  • To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
  • In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
  • Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
  • Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams

Related Topics