Chicken Thighs With Barley And Pecans Recipes

MOROCCAN CHICKEN AND BARLEY + VIDEO

Steps:

• Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

CHICKEN THIGHS WITH BARLEY AND PECANS

Steps:

• 1. In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.
• 2. In the same pan, in 1 T of oil, brown chicken for 10 minutes. Remove.
• 3. To hot fat add mushrooms and onion. Cook until tender, about 5 minutes. Add broth and chicken. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• 4. Add barley and carrot. Cover and cook 12-15 minutes more. Stir in pecans and parsley.
• 5. *If thighs are thawed, skip 10 minute simmer time.

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

Steps:

• In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
• At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
• In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.