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Indian-Spiced Chicken and Barley

Excerpted from Judith Finlayson's cookbook, Sensational Slow Cooker Gourmet

Ingredients

  • 3 lbs skinless bone-in chicken thighs (about 12)
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp ground turmeric
  • 1 tbsp olive oil
  • 4 stalks celery, diced
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger root
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt1 cup barley, (see cook's notes) rinsed and drained
  • 1 cup chicken stock
  • 1 can diced tomatoes, with juice1 long red or green chili pepper, finely chopped (or 1/2 tsp cayenne pepper)
  • 1 cup full fat plain yogurt

Directions

  1. Sprinkle chicken evenly with lemon juice and turmeric; arrange over bottom of slow cooker stoneware.
  2. In a skillet, heat oil over medium heat for 30 seconds.
  3. Add celery and onions; cook, stirring, until celery is softened, about 5 minutes.
  4. Add garlic and ginger; cook stirring, for 1 minute.
  5. Add cumin, coriander, cardamom and salt; cook, stirring, for 1 minute.
  6. Add barley and toss to coat.
  7. Add stock and tomatoes with juice; bring to a rapid boil.
  8. Spread over chicken in stoneware.
  9. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
  10. In a small bowl, combine chili pepper and yogurt.
  11. Stir into stoneware.
  12. Cover and cook on High 20 minutes, until flavours meld.

Serves 6

Cooks Notes: Works best in a large (minimum 5 quart/5 litre) slow cooker. For best flavour, toast and grind whole cumin, coriander and cardamom seeds rather than buying the ground versions. Simply sir seed in a dry skillet over medium heat until fragrant, about 3 minutes. Immediately grind in spice grinder or mortar. Use the variety of barley you prefer - pearled, pot or whole. Whole (also known as hulled) barley is a nutrious form of the grain.

Make ahead: Complete steps 1 and 2. Cover and refrigerate chicken and vegetable mixtures separately for up to 2 days. When you are ready to cook continue with the recipe.

  
         

 
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