Moroccan Chicken and Barley Pilaf
Infuse your dinner table with the exotic flavors of North Africa with this Moroccan Chicken and Barley Pilaf! This one-pot wonder combines tender, golden-seared chicken thighs with a hearty base of pearl barley, simmered in an aromatic blend of warm spices like cumin, coriander, cinnamon, and smoked paprika. Sweet bursts of dried apricots and raisins complement the savory broth, while fresh herbs like parsley and cilantro brighten the dish with a pop of freshness. Perfectly balanced and nutrient-packed, this vibrant pilaf is finished with a sprinkle of toasted almonds for a satisfying crunch. Ready in under an hour, it's an effortless yet impressive meal that will whisk your taste buds straight to Morocco. Perfect for cozy family dinners or entertaining guests, this recipe is a delightful fusion of comforting textures and bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 3 cups chicken broth
- 1 cup pearl barley
- 1 cup diced tomatoes (canned, with juices)
- 2 medium carrots, diced
- 0.5 cup dried apricots, chopped
- 0.25 cup raisins
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup toasted slivered almonds (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Sear the chicken in the skillet for 3-4 minutes per side, until golden brown. Remove and set aside (it will finish cooking later).
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion for 3-4 minutes, until softened.
Add the minced garlic, cumin, coriander, cinnamon, and smoked paprika. Stir and cook for 1 minute, allowing the spices to become fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any bits stuck to the bottom.
Stir in the pearl barley, diced tomatoes with juices, diced carrots, chopped dried apricots, and raisins.
Return the seared chicken thighs to the skillet, nestling them into the barley mixture.
Bring the mixture to a gentle simmer, cover with a lid, and reduce heat to low. Cook for 30-35 minutes, stirring occasionally, until the barley is tender and the chicken is cooked through.
Once cooked, remove the chicken from the skillet and shred it into bite-sized pieces, if desired. Return the chicken to the skillet and stir in the fresh parsley and cilantro.
Season with additional salt and pepper to taste.
Garnish with toasted slivered almonds, if desired, before serving.
Serve hot and enjoy this flavorful Moroccan-inspired meal!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 97.6 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 637 mg | 49% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5338 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
