MOROCCAN SMOTHERED CHICKEN AND BARLEY

Moroccan Smothered Chicken and Barley image

Provided by @MakeItYours

Number Of Ingredients 17

2 tsp chili powder
1 tsp ground cumin
1 tsp sesame seeds
1 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp dried mint flakes
1/2 tsp garlic powder
1/2 tsp cayenne powder
6 skinless chicken thighs
4 tsp olive oil, separated
1 onion, diced
1 red bell pepper, diced
1 tbsp soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 14 oz can diced tomatoes, drained
6 chopped green onions

Steps:

Combine the first seven ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.
Heat 2 teaspoons of the olive oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.
Add 2 teaspoons of olive oil and sauté the onion, bell pepper and add the soy sauce. Cook over medium heat for several minutes until slightly brown.
Add the broth, barley, tomatoes and remaining spice mixture. Place the 6 browned chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 55 minutes.
Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.