Directions
Sprinkle chicken evenly with lemon juice and turmeric; arrange over bottom of slow cooker stoneware.In a skillet, heat oil over medium heat for 30 seconds. Add celery and onions; cook, stirring, until celery is softened, about 5 minutes. Add garlic and ginger; cook stirring, for 1 minute. Add cumin, coriander, cardamom and salt; cook, stirring, for 1 minute. Add barley and toss to coat. Add stock and tomatoes with juice; bring to a rapid boil. Spread over chicken in stoneware.
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. In a small bowl, combine chili pepper and yogurt. Stir into stoneware. 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.
