Moroccan Chicken And Barley Pilaf Recipes

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

Steps:

• Heat oven to 350°F.
• Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
• While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
• Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
• Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
• Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
• Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
• Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
• Stir in olives and serve.

Steps:

• Roast chicken: heat oven to 450°F.
• Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
• Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
• Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
• Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.

Steps:

• In a medium saucepan, combine the first 8 ingredients.
• Bring to a boil; lower heat, cover, and simmer 10 minutes.
• Transfer hot barley mixture to an ungreased 2-quart baking dish.
• Place the chicken on top of barley mixture.
• Sprinkle chicken with salt and pepper.
• Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Steps:

• Heat oil in saucepan over low-medium heat. Saute onion in oil.
• Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
• Stir in Chicken broth and salt. Bring to a boil.
• Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
• Serve.

Steps:

• Cut chicken into 1-inch chunks; season with salt and pepper.
• Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
• Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
• Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
• Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Steps:

• For pilaf:
• Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
• Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
• For chicken:
• Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
• Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.