Ingredients for Moroccan Chicken And Barley Pilaf
- 2 tablespoons olive oil
- Red Onion
- Carrot
- Pearl Barley
- Garlic Cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups chicken broth
- Dry Sherry
- 1 bay leaf
- 2 tablespoons butter
- Cooked Chicken
- 1 cup cherry tomatoes, halved
- Apple
- 1/2 cup pecans, chopped
- Golden Raisin
- 1 tablespoon lemon zest
- Lemon, Juice Of
- Salt And Pepper
- lemon wedges for garnish
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How to Make Moroccan Chicken And Barley Pilaf
- Dice 1 medium onion and 1 cup carrots. In a large saucepan, sauté the onion and carrots in 2 tablespoons of olive oil over medium heat for 5-10 minutes, until the onion softens.
- Add 2 cloves minced garlic, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, and 1 cup pearl barley.
- Stir to coat the barley evenly with the oil and spices.
- Pour in 4 cups chicken broth, 1/4 cup dry sherry, and 1 bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the liquid is absorbed and the barley is tender, stirring occasionally.
- While the barley simmers, melt 2 tablespoons of butter in a separate skillet over medium heat.
- Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes), 1 cup cherry tomatoes (halved), 1 medium apple (cored and diced), 1/2 cup pecans (chopped), 1/4 cup raisins, 1 tablespoon lemon zest, 2 tablespoons lemon juice, salt, and pepper to taste.
- Sauté the chicken and vegetables for 5 minutes, or until the chicken is cooked through and heated through.
- Gently mix the cooked chicken and vegetable mixture with the cooked barley.
- Serve hot, garnished with fresh lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
44g
Fat
19g
Carbs
19g
