It’s been too long…

>…since I posted a main dish meal! So I figured that I would post one of my new favorite recipes! It mainly involves a slow cooker, barley, and chicken. It yields a main dish so creamy and delectable that you’ll just want to sit and bask in its excellence.

Indian-Spiced Chicken and Barley
– 1 lb skinless, boneless chicken breast
– juice of 1 lemon
– 1 tsp (roughly) turmeric

-1 tbsp olive oil
-1 large red onion, finely chopped
– 4 stalks celery, diced
– 4 cloves garlic, minced
– 1 tbsp minced gingerroot
– 1 tbsp ground cumin
– 2 tsp ground coreander
– sprinkling of indian spice blend (garam masala/curry will do)
– 1/2 tsp salt
– 1 cup rinsed barley
– 1 can no-salt-added diced tomatoes
– 1 cup broth/stock (I made this with the sodium-free broth powder and water)
– sprinkling of cayenne pepper
– 1 cup plain yogurt

1. Chop chicken breast into bite-sized pieces and spread out on bottom of slow cooker. Squeeze lemon on top and sprinkle with turmeric. Toss to combine and spread back out in a single layer.

2. In a large skillet, heat oil over medium heat. Add onions and celery. Cook until softened, about 5 minutes. Add garlic and ginger and cook 1 minute. Add cumin, coriander, spice blend, and salt and cook, stirring, for 1 minute. Add barley and toss until well coated. Add tomatoes with juice and stock/broth and bring to a rapid boil. 
before the tomatoes/broth

3. Pour over the chicken. Cook in slow cooker on Low for 5 hours or High for 2 1/2 hours. Stir in the cayenne pepper and yogurt. Cover and cook for 20 minutes.

I forgot to snap a photo from the slow cooker or my plate, so this is the dish in a lunch container. 
It may look like mush, but it is sooo good. You will not be sorry that you tried it! I served it alongside steamed broccoli and carrots to round out the meal.

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