CHICKEN & PEARL BARLEY PILAF

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Servings: 4

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil
2 onions, finely diced
800g skinless, deboned chicken thighs
1 tbsp NOMU Spanish Rub
1 tsp NOMU Ground Turmeric
3 cloves fresh garlic, peeled and sliced
1½ cups Pearl Barley
2 tbsp tomato paste
15ml NOMU Chicken Stock, stirred into 2 cups boiling water
15ml butter
250g quartered shitake mushrooms
½ cup fresh parsley (chopped)

Directions

Slice each chicken thigh into 3 pieces. Heat the oil in a large frying pan and sauté the onion, chicken, NOMU Spanish Rub, turmeric, and garlic for 3 to 4 minutes or until the chicken is golden.

Add the barley and the tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared chicken stock, ½ cup at a time to the pan and stir regularly until the barley is tender.

This should take about 25 – 30 minutes. Heat the butter in a saucepan and gently sauté the mushrooms until golden, add the parsley and add to the pilaf just before serving.

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