Print Options

Back to Curried Barley Chicken >

Include these items:

Taste of Home Logo

Curried Barley Chicken

 Curried Barley Chicken
The sweet taste of orange marmalade tops off this nicely seasoned chicken and barley dish.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
4 ServingsPrep: 40 min. Bake: 1 hour

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.

2 of 2

Curried Barley Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.