Spiced Chicken and Barley

From Cooking Light cookbook. Favorite!

Yield: 6 servings
Community Recipe from


  • 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


  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.
January 2012

This recipe is a personal recipe added by maryug and has not been tested or endorsed by MyRecipes.

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