Best Orange Barley Chicken Recipes

ORANGE BARLEY CHICKEN

Orange Barley Chicken image

My mother used to prepare orange chicken with rice back in the '60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color. -Helen Glazier, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 teaspoon celery salt
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 teaspoons olive oil
1 medium onion, thinly sliced
1 tablespoon butter
3 cups reduced-sodium chicken broth
3 cups orange juice
2 medium parsnips, peeled and chopped
1-1/2 cups medium pearl barley
1-1/2 cups sliced fresh mushrooms
1-1/2 cups fresh baby carrots
2 bay leaves

Steps:

In a large resealable plastic bag, combine the flour, celery salt and pepper. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in oil in batches. Remove and keep warm. In the same pan, saute onion in butter until tender. Add the broth, orange juice, parsnips, barley, mushrooms, carrots, bay leaves and chicken. Bring to a boil. Reduce heat; cover and cook for 45-50 minutes or until barley is tender, turning chicken occasionally., Remove from the heat; let stand for 5 minutes. Discard bay leaves.

Nutrition Facts : Calories 384 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 349mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 8g fiber), Protein 26g protein.

ORANGE CHICKEN, BARLEY PILAU

Orange Chicken, Barley Pilau image

Divine comfort food!

Provided by jordangenevieve

Time 1h20m

Yield Serves 4

Number Of Ingredients 21

Ingredients

8 chicken thighs
olive oil
sea salt and freshly ground pepper
1 bunch young parsnips, peeled and cut into strips
2 or 3 pears, thinly sliced
a few sprigs thyme
1 chunk fresh ginger, grated
1 clove garlic, grated
1 tbsp honey
zest and juice of 3 oranges
zest and juice of 1 lemon
1 or 2 cinnamon sticks
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp ground cumin
1 onion, finely chopped
2 tbsp olive oil
1 large clove garlic, crushed
1 cup barley
3 cups chicken stock
sea salt and freshly ground pepper

Steps:

Preheat the oven to 190C. Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture. Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces.
Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned.
To make the Barley Pilau:
Soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt. Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid is almost absorbed. Check seasoning. Serve the chicken with the barely pilau.