- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried mint flakes
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 6 (4-ounce) chicken thighs — skinned
- 1 Tbs. olive oil
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon low-sodium soy sauce
- 3 1/2 cups low-salt chicken broth
- 1 1/4 cups uncooked pearl barley, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes — drained
- 6 tablespoons chopped green onions
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.
Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
Source: Cooking Light, January/February 1998, p.102