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Turmeric Chicken With Barley And Broccoli
Linda Nortje
Turmeric Chicken With Barley And Broccoli is a delicious all season dinner dish - add a side salad or vegetable and your dinner is set !
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Course
Main Course
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
4
People
Ingredients
1x
2x
3x
1
cup
Pearl Barley
1
t
Vegetable Oil
1
Onion
chopped
1
TB
Fresh Garlic
crushed
2
TB
Fresh Ginger
finely grated
Salt and Black Pepper
to taste
1 ½
t
Ground Turmeric
1
t
Ground Cumin
2
TB
Tamarind Paste
(see note below for substitution if unavailable)
¼
cup
Smooth Apricot Jam
not chunky
1
can (400g)
Coconut Milk
1
cup
Chicken Stock
plus more if needed later
8
pieces
Chicken
(thighs/drumsticks)
2
cups
Fresh Broccoli Florets
Fresh Coriander
to serve
Instructions
Pre-heat the oven to 180 deg C (350 deg F) - spray a large oven dish with cooking oil
Boil the Barley on high for 10 minutes - drain and keep aside
Heat the Oil in a large skillet and saute the Onion, Garlic and Ginger until soft
Combine the Turmeric, Cumin, Tamarind, Apricot Jam, Coconut Milk and Chicken Stock - add to the skillet with the Onion mixture
Stir in the partially cooked Barley - season to taste with Salt and Pepper and bring to the boil - transfer to the prepared oven dish
Arrange the Chicken on top, pressing down slightly - bake 30 minutes
Add the fresh Broccoli (use more Chicken stock if needed) and bake another 15 - 20 minutes
Serve with fresh Coriander
Notes
Substitute for the Tamarind Paste : One tablespoon Rice Vinegar (or Lime juice) mixed with one tablespoon Light Brown Sugar
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.