Roast Chicken Barley Pilaf Recipes

LEMON BARLEY PILAF

Steps:

• melt butter in a saucepan over medium heat.
• add onion, salt, pepper, saute about 5 minutes.
• add barley and stir until well coated.
• add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
• cook about 25 minutes until barley is tender.
• add carrot and pepper, cover and cook about 6 minutes more.
• remove from heat, stir, cover and let it stand for 10 minutes.
• stir in lemon zest, salt, pepper to taste.

COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS

Steps:

• Cut chicken into 1-inch chunks; season with salt and pepper.
• Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
• Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
• Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
• Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE PILAF

Steps:

• For pilaf:
• Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
• Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
• For chicken:
• Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
• Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

MOROCCAN CHICKEN AND BARLEY PILAF

Steps:

• In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
• Add garlic, cinnamon, cumin, and barley; stir to coat.
• Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
• When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
• Mix with barley.
• Serve with lemon wedges.