This dish is so amazingly tasty and fulfilling. It is the perfect one pot dish and makes great use of my tasty natural chicken stock. The barley soaks up all the stock while the chicken gets delicious crispy skin. I find chicken thighs work best in this recipe but you could use other chicken parts that you prefer. This recipe is courtesy of Chef Mike Ward and he calls it his chicken barley biryani. It makes a great one-pot weeknight dinner so why not give it a go.
6 chicken thighs with skin on
2 white onions
1/2 tsp chilli flakes
2 tbsps tomato paste
2 1/2 cups Carol's Stock Market Chicken Stock
1 1/2 cups pearl barley
1/2 cup fresh thyme
Preheat oven at 350°F. In an ovenproof pan with high sides, heat a splash of olive oil on medium-high heat. Season chicken thighs with salt/pepper, lay thighs skin-side down once pan is hot. Let chicken sear until skin is golden then flip and do the same on the other side. Don’t fuss around with them or you’ll tear the skin, place them and let them sear. Once golden brown on both sides remove from pan. Add chopped onion and chili flakes to the pan, sear until the onions are brown and crispy. Add the tomato paste and cook for a few seconds (you may need to turn the heat down). Add the chicken stock and stir with a wooden spoon. Remove all the crispy bits from pot base. Add thyme and barley, give a quick stir, place the seared chicken thighs back into the pan. Place the lid on and bake in the oven for 40 minutes. Remove, add a little more fresh thyme for garnish and check barley for seasoning.