Smothered Chicken and Barley

Smothered Chicken and Barley (Adapted from CL)

1 1/2 teaspoons cumin
1 1/4 teaspoons chili powder
3/4 teaspoon cinnamon
3/4 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
24 ounces (1 1/2 pounds) boneless, skinless chicken thighs
1 tablespoon canola oil, divided
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon soy sauce
1 garlic clove, minced
3 1/2 cups chicken broth
1 1/4 cups dry pearl barley
14.5 ounce can fire-roasted diced tomatoes, drained
thinly sliced green onions, for topping

In a small bowl, whisk together cumin, chili powder, cinnamon, mint, salt, cayenne pepper and garlic powder. Scoop out about half of the spice mixture and use it to season the chicken.

In a large skillet, heat 2 teaspoons oil over medium-high. Add chicken and cook until each side has browned, about 1 to 2 minutes per side. Transfer chicken to a plate.

Add remaining 1 teaspoon oil to the skillet. Stir in onion, bell pepper and soy sauce - cook until the vegetables are lightly browned, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, barley, drained tomatoes and remaining spice mixture. Place chicken back into the skillet. Bring mixture to a boil - cover, reduce heat and simmer until the barely is tender and the chicken has cooked through, about 45 to 55 minutes. Remove from the heat and let stand, covered, for 15 minutes. Sprinkle each serving with green onions just before serving.

Makes about 4 to 6 servings.

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