800g skinless, deboned chicken thighs
1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
1 tbsp (15ml) NOMU Chicken STOCK, stirred into 2 cups boiling water
1 tbsp (15ml) butter
250g quartered shitake mushrooms
½ cup fresh parsley, chopped
Slice each chicken thigh into 3 pieces. Heat the Olive Oil in a large frying pan and sauté the onion, chicken, Spanish Rub, Ground Turmeric and garlic for 3 to 4 minutes or until the chicken is golden.
Add the pearl barley and tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared Chicken STOCK to the pan ½ a cup at a time, stirring regularly until the barley has absorbed all the liquid and is tender. This should take about 25 – 30 minutes.
Heat the butter in a saucepan and gently sauté the mushrooms until golden. Stir in the parsley, then add the mixture to the pilaf just before serving.
800g skinless, deboned chicken thighs
1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves garlic, peeled and sliced
1½ cups pearl barley
2 tbsp tomato paste
1 tbsp (15ml) NOMU Chicken STOCK, stirred into 2 cups boiling water
1 tbsp (15ml) butter
250g quartered shitake mushrooms
½ cup fresh parsley, chopped
Slice each chicken thigh into 3 pieces. Heat the Olive Oil in a large frying pan and sauté the onion, chicken, Spanish Rub, Ground Turmeric and garlic for 3 to 4 minutes or until the chicken is golden.
Add the pearl barley and tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared Chicken STOCK to the pan ½ a cup at a time, stirring regularly until the barley has absorbed all the liquid and is tender. This should take about 25 – 30 minutes.
Heat the butter in a saucepan and gently sauté the mushrooms until golden. Stir in the parsley, then add the mixture to the pilaf just before serving.
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