Sprinkle with remaining cheese and parsley. Spoon over chicken, along with barley and pineapple. Brown for 5-8 minutes until chicken is well sealed and coloured, then turn and repeat on other side. You'll be surprised at how good it is - especially suited for fall days. Add remaining 1 tbsp (15 mL) oil to skillet and stir vegetables for 2 minutes. Boil broth in a large sauce pan. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I also added in some dried sweetened cranberries. Required fields are marked *, Administrated by The Barley Council of Canada (BCC). I salted/peppered the chicken breasts and sprinkled extra marjoram on top of them. Stir in the mushrooms and arrange the chicken pieces over the barley mixture. can chicken broth. Chop the onion, garlic, carrots, parsnips and celery in the Bosch multi talent food processor with the supercut blade attached. Add onions and carrots to skillet and saute 2 minutes. In a large skillet, fry bacon until browned. Brown chicken pieces and transfer to a large casserole dish. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Total Carbohydrate Preheat oven to 375 degrees F (190 degrees C). By continuing to use the site you agree to their use. Add the barley, wine and stock, then sit the chicken on top. I omitted the bacon. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition In a medium saucepan, combine brown sugar, cornstarch, vinegar and soy sauce. In a wide frying pan over medium heat, melt 2 tablespoons of the butter. But I have to say I did change it quite a bit. Stir in the mushrooms and arrange the … We love barley in this family and we decided it was better to make a seperate barley side dish and something with a little more flavor as a chicken dish. I made this recipe and my husband had 'three lots of 2nds'. Stir in the stock and boiling water. Serve garnished with cooked snow peas. 10 %. Add comma separated list of ingredients to exclude from recipe. If I make this again I might add in 1/2 can (or a whole can) of creamy soup (crm of mushroom maybe?) Add the mushrooms and cook until soft. Reserve bacon fat for sauteeing chicken later. I doubled the marjoram and parsley and halved the thyme (don't like thyme much). Add onions … I left out the bacon and mushrooms and all of the spices. Bring to the boil, add the chicken, then cover the pan and simmer for 25–30 minutes until the barley is tender and the chicken is cooked through. This website uses cookies to improve your experience and help us improve the website. can of tomato sauce in addition to the chicken stock. You could use leftover roast chicken instead of chicken breasts. Add the garlic, rosemary and bay leaf and cook for 1 minute. This is a great casserole - low cost, easy and quick preparation, and great taste! Add the chicken and cook until well browned on both sides. https://keviniscooking.com/moroccan-smothered-chicken-barley I added a little tumeric ( adds a nice yellow color) omitted bell pepper and stirred chopped cooked chicken into the casserole with the other ingredients instead of laying chicken on the top. I omitted the bacon used chicken breasts and skipped the green peppers (because I don't like them). Our healthy chicken casserole recipe provides comfort in a bowl. ( Log Out / Fish out the thyme, add the chopped parsley and serve. Season the chicken with salt and pepper. I'll definitely cook it again. I used 4 cups of broth and 1 cup of water (broth comes in a 4 cup container) and added 2 cans of cream of whatever soup to add a bit of creaminess. Meanwhile, chop onion, celery and red pepper into medium chunks. He was a bit weary about the barley as I have never cooked with it before but he did enjoy it. Remove from heat, set aside. Add barley and onion to pan. Meanwhile, chop onion, celery and red pepper into medium chunks. In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. It just wasn't anything special. 381 calories; protein 28.5g 57% DV; carbohydrates 43.5g 14% DV; fat 11g 17% DV; cholesterol 66.7mg 22% DV; sodium 291.5mg 12% DV. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Sweet Tangerine Beef and Vegetable Stir Fry, Black Bean, Florida Corn and Red Pepper Salad, 2 cups cooked chicken cut in bite sized pieces, 3/4 cup shredded, low-fat Monterrey Jack cheese. In a large skillet, heat 2 tbsp (30 mL) oil. Bring to a boil and simmer for 3 minutes. I like the suggestion some made of the cream of chicken (or cream of mushroom) soup. You can make this in an electric skillet or in a large skillet on top of the stove. Stir in the stock and boiling water. Add a little more butter if needed. 2. Pour the other can of chicken broth and sherry over all. Add zucchini and sauté lightly just until juices appear. can chicken broth. To really punch up this recipe use an 8 oz.
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