Moroccan Chicken Barley

11 Jan

Did you know Alayna and I once backpacked through Morocco without one inkling of an idea what we were doing? No plans laid out but we did have a guitar. We only bathed in bath houses and we had to be rescued by a nomad on a camel when we got trapped in the desert by the ocean in exchange for cigarettes. I know that last sentence sounds completely improbable but it happened. I lost my Slouching Towards Bethlehem paperback in a hostel in Fes, too.

I used to be so cool.

But now I make soup.

Anyways. I am having a little love affair with the spice Ground Cumin these days. Make that any spice. I remember reading a Martha Shulman (New York Times health food writer) article about being mindful to liberally incorporate spices into healthy, vegetarian dishes to enhance flavor. I’ve always put in spices, but recently I’ve been putting in a few more shakes of each spice and the results are delicious.

Additionally, my love of the crock pot continues. My Man of Honor, Zach, just got a crock pot for the holidays and boy is it all we talk about. This meal incorporated parts of my CSA crock pot chicken and the broth I made from those bones in the crock pot, this all made for a very delicious meal.

I always take more pride in dishes where I create as many of the elements of the dish as possible (preparing the meat, broth, etc.). This is one of those meals.

Lastly, I have been debating making a “crock pot” category because I feel like we’re doing more and more with them. Thoughts ladles? Let me know & enjoy!

Moroccan Chicken Barely

  • Saute 1 yellow onion in olive oil with generous shakes of salt, chili pepper and ground cumin
  • After five minutes add chopped carrots, shiitake mushrooms (healthier than other mushrooms!), garlic, red chard stems
  • Saute for about 10 minutes then add 1 cup of pearl barley with 2+ cups of chicken broth
  • Let simmer for 20 minutes, 10 minutes into that time add chard leaves and chicken
  • Spice to taste and a squeeze of lemon ain’t never hurt no one

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