Spiced Chicken Barley Bowl

Instructions

1. Prepare Barley

   2 min hands-on40 min waiting

   • Rinse pearl barley under cold water to remove excess starch.
   • Combine barley with twice its volume of water and a pinch of salt in a saucepan.
   • Bring to a boil over medium heat, then reduce to low, cover, and simmer for 40 minutes until tender.
   • Drain excess water and fluff barley with a fork. Set aside to cool.

2. Marinate Chicken

   1 min hands-on15 min waiting

   • Place chicken thighs in a bowl.
   • Add finely grated garlic, prepared mustard, and lemon juice.
   • Season with salt and black pepper.
   • Massage marinade into chicken and let sit for at least 15 minutes.

3. Cook Chicken

   12 min hands-on5 min waiting

   • Heat olive oil in a frying pan over medium-high heat.
   • Sear chicken thighs for 10-12 minutes, turning occasionally, until golden and cooked through.
   • Remove from pan and let rest for 5 minutes before slicing.

4. Pickle Shallots and Prepare Salad

   2 min hands-on35 min waiting

   • Slice shallots into rings and place in a bowl with vinegar. Let sit for 5 minutes.
   • Add chopped tomato sauce, sliced zucchini, and pitted cherries to the bowl.
   • Tear fresh dill and add to salad.
   • Drizzle with olive oil, season with salt and pepper, and toss gently. Let rest for 30 minutes.

5. Make Dressing

   3 min hands-on

   • Crack cardamom pod and toast seeds with cumin and coriander in a skillet until fragrant.
   • Grind toasted spices coarsely.
   • Blend spices with sun-dried chili peppers, garlic, cilantro, lemon juice, and olive oil until smooth.
   • Season dressing with salt and pepper.

6. Assemble Dish

   2 min hands-on

   • Portion barley into serving bowls.
   • Top with sliced chicken and cherry-tomato salad.
   • Drizzle with green chili herb dressing or serve on the side.
   • Cooking tips:
   • Use a meat thermometer to ensure chicken reaches 74°C (165°F) for tenderness.
   • Let the salad rest for 30 minutes to enhance flavors.
   • Strain dressing through a fine mesh sieve for a smoother texture.
   • Adjust spice level by reducing or deseeding chili peppers.