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Curried Barley Chicken Recipe

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The sweet taste of orange marmalade tops off this nicely seasoned chicken and barley dish.—National Barley Foods Council, Mary Sullivan, Spokane, Washington

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Curried Barley Chicken Recipe

Prep: 40 min. Bake: 1 hour

Yield: 4 Servings

40 60 100

Ingredients

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 garlic clove, minced
1 tablespoon olive oil
1 medium tart apple, chopped
1 to 2 tablespoons curry powder
2-1/2 cups chicken broth
1 cup medium pearl barley
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
3 tablespoons orange marmalade

Directions

In a large skillet, saute the onion, peppers and garlic in oil until crisp-tender. Stir in apple and curry; cook 1-2 minutes. Add broth and barley; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Transfer to a greased 9-in. square baking dish. Arrange chicken on barley mixture; sprinkle with garlic salt. Cover and bake at 375° for 45 minutes. Uncover; brush with the marmalade. Bake, uncovered, for 15 minutes or until chicken juices run clear and barley is tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 327 calories, 5 g fat (1 g saturated fat), 16 mg cholesterol, 723 mg sodium, 60 g carbohydrate, 10 g fiber, 13 g protein.

Originally published as Curried Barley Chicken in Country Woman July/August 1999, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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