Chef Mike Ward has visited India on many occasions and is often inspired by the variety of flavours the country has to offer. One such classic Indian recipe is Chicken Biryani, but in this GoBarley recipe Mike has switched out the traditional white rice for Canadian barley. Doing so gives this dish great texture, nutty flavour and added fibre. With only a few ingredients, this Chicken Barley Biryani is an extremely flavourful one pot meal.
- 6 chicken thighs
- 2 finely chopped onions
- 1/2 tsp chili flakes
- 2 tbsp tomato paste
- 2 1/2 cups chicken stock
- 1 1/2 cups barley
- 1/4 cup fresh thyme
- Salt and pepper for seasoning
Preheat your oven to 350°F.
On your stove, heat a splash of olive oil in an ovenproof pan with high sides on medium-high.
Season chicken thighs with salt and pepper, and lay them skin-side down once the pan is hot. Let chicken sear until skin is golden brown, then flip the chicken to do the same on the other side. Once browned on both sides remove the chicken from the pan.
Add chopped onion and chili flakes to the pan and cook, stirring until the onions are brown and crispy. Add in the tomato paste and cook for a few seconds. Once combined add the chicken stock and stir with a wooden spoon. Stir in barley.
Place the seared chicken thighs back into the pan, top with thyme, and cover with a lid and bake in the oven for 40 minutes.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Serves: 6 people
Special Tools: none required