Moroccan Chicken and Barley Pilaf

Entry in RSC #10.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1⁄2 medium red onion, chopped
• 1⁄4 cup carrot, chopped
• 1  cup pearl barley
• 2  garlic cloves, minced
• 1  teaspoon cinnamon
• 1  teaspoon cumin
• 2 (14 ounce) cans chicken broth
• 1⁄4 cup dry sherry
• 1  bay leaf
• 1  tablespoon butter
• 1  cup  cooked chicken, shredded (thighs work well)
• 10  cherry tomatoes, halved
• 1⁄2 cup apple, chopped
• 1⁄4 cup pecans, chopped
• 1⁄4 cup golden raisin
• 1  teaspoon lemon zest
• 1  lemon, juice of
•  salt and pepper, to taste
• 4 -6  lemon wedges

Directions

1. In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
2. Add garlic, cinnamon, cumin, and barley; stir to coat.
3. Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
4. When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
5. Mix with barley.
6. Serve with lemon wedges.