Nothing like being the victim of your own bad timing

For the past few days, I've had a craving for smothered chicken with barley. It's a great dish - chicken thighs, tomatoes, barley, green pepper, lots of onion and a ton of spice. I managed to forget, however, that it takes an hour of simmering, once the chicken and veggies are browned. Bummer. I worked late today, so I'm not eating dinner until after seven. After I finish this post, as a matter of fact.

While it really is a winter dish, it certainly will hit the spot.

Smothered Chicken with Barley

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 each chicken thigh -- skinned
1/2 teaspoon canola oil
1 1/2 cups onion -- chopped
1 cup red bell pepper -- chopped
1 tablespoon low sodium soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
14 1/2 ounces diced tomato -- drained

Combine cumin, chili powder, salt, cinnamon, mint, garlic powder and red pepper in a small bowl. Rub chicken with half the spice mixture.

Heal oil over medium-high heat in a large nonstick skillet coated with cooking spray. Add chicken; cook one minute on each side or until chicken is browned. Remove chicken from skillet.
Recoat skillet with cooking spray; add onion, pepper and soy sauce. Cook over medium-high heat until veggies are lightly browned. Add broth, barley, tomatoes and remaining spice mix and stir well. Bring to a boil; add chicken, reduce heat and simmer about 55 minutes, until barley is tender and chicken cooked.

Personally, I double the amount of the rub - this really isn't enough to cover the chicken well. It does, however, add to the spiciness of the dish. I also use boneless chicken thighs rather than bone-in; I make enough of a mess eating that I don't want the added aggravation of bones.