Spiced Chicken and Barley

Ingredients

• 1 teaspoon(s) Ground cumin
• 3/4 teaspoon(s) Chili powder
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) Cinnamon
• 1/2 teaspoon(s) Dried mint flakes
• 1/8 teaspoon(s) Garlic Powder
• 1/8 teaspoon(s) Cayenne pepper
• 6 Skinless, boneless chicken thighs
• 1/2 teaspoon(s) Vegetable oil
• Cooking spray
• 1 1/2 cup(s) Chopped onion
• 1 cup(s) Chopped red bell pepper
• 1 tablespoon(s) soy sauce
• 2 can(s) Chicken broth
• 1 1/4 cup(s) Uncooked pearl barley
• 1 can(s) Diced tomatoes, drained
• 6 tablespoon(s) Sliced scallions

Preparation

1. 1 combine first seven ingredients; rub chicken with half the spice mixture.
2. 2. Heat oil in a large, nonstick skillet coated with cooking spray over medium high heat. Add chicken; cook 3 minutes on each side or until browned. Move chicken from pan.
3. 3. Add onion and bell pepper to pan. Cook over medium high heat for 3 minutes or until lightly browned. Stir in soy sauce, broth, barley, tomatoes and remaining spice mixture.
4. 4. Add chicken to pan, nestle into veg mixture. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Uncover; simmer 10 minutes or until liquid almost evaporates. Let stand 15 minutes. Top with green onions.