Mar 6th, 2012 by Em-i-lis
- 1 large boneless, skinless chicken breast (about 10 oz), rinsed and patted dry
- ½ tsp salt, plus more to taste
- freshly ground black pepper
- 2 T extra virgin olive oil
- ½ c salted, roasted cashews, roughly chopped
- ½ medium onion, diced small (~1 c)
- 1 jalapeño pepper, seeded and diced
- 2 c pearled barley
- 1 can (15 oz) coconut milk (I use light coconut milk and definitely think you need the better part of 2 cans + more water than MC calls for; just try to keep her milk-to-water ratio steady)
- 1½ c corn kernels (from fresh ears (~2) or frozen; if frozen, do not thaw first)
- 2 T chopped fresh mint, cilantro, or parsley (or a combo)
- Cut chicken into 1″ chunks and season with s & p.
- Heat 1 T oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 mins. Stir in cashews and cook 1 min more. Transfer mixture to a plate.
- Add remaining tablespoon oil to the same pot. Add onions, jalapeño and a pinch of salt, and stir. Cook, stirring, until onions are slightly softened, 2-3 mins. Stir in barley and ½ tsp salt; cook 1 min more. Add enough water to coconut milk to yield 2 c liquid (I think you need about 3 c liquid to start), and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 mins.
- Stir in corn. If mixture looks dry, stir in 1¼ c more water; cover and cook until barley and corn are tender, 10-15 mins more.
- Return chicken mixture to pot and stir well. fold in herbs and more salt to taste.
Number of servings (yield): 4-6
Recipe by Melissa Clark