Ingredients
-
1
-
1/2
-
1/4
-
1
-
2
-
1
-
1
-
2
-
1/4
-
1
-
1
-
1
-
10
-
1/2
-
1/4
Directions
Moroccan Chicken and Barley Pilaf, Entry in RSC #10
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Steps
|
1
Done
|
In a Large Saucepan, Saut Onion and Carrots in Olive Oil Over Medium Heat For About 5-10 Minutes Until Onion Begins to Soften. |
|
2
Done
|
Add Garlic, Cinnamon, Cumin, and Barley; Stir to Coat. |
|
3
Done
|
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. |
|
4
Done
|
When Barley Is Nearly Done, Heat Butter in Skillet. Add Chicken, Cherry Tomatoes, Apples, Pecans, Raisins, Lemon Zest, Lemon Juice, Salt and Pepper. Saut 5 Minutes Until Heated Through. |
|
5
Done
|
Mix With Barley. |
|
6
Done
|
Serve With Lemon Wedges. |
