COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS

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Coconut Barley Pilaf With Corn, Chicken and Cashews image

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley

Steps:

  • Cut chicken into 1-inch chunks; season with salt and pepper.
  • Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
  • Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
  • Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
  • Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Nutrition Facts : @context http, Calories 867, UnsaturatedFat 15 grams, Carbohydrate 100 grams, Fat 41 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 23 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams

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