"Jollof rice is a West African casserole of rice and various meats." --Nikolina Jonah, Frankfort, KY
Cooking Light OCTOBER 2007
Preheat oven to 350°.
Combine first 4 ingredients in a small bowl. Sprinkle chicken and veal evenly with 1 3/4 teaspoons spice mixture. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and veal to pan; cook 5 minutes, turning to brown on all sides. Remove chicken mixture from pan; keep warm.
Decrease heat to medium. Add onion and bell pepper to pan; cook 5 minutes, stirring frequently. Add remaining spice mixture, thyme, red pepper, and bay leaf to pan; cook 1 minute, stirring occasionally. Add barley; cook 1 minute, stirring constantly. Add broth and remaining ingredients; bring to a boil. Stir in chicken mixture. Cover and simmer 10 minutes, stirring occasionally.
Bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes; discard bay leaf.
Go to full version of