Sprinkle chicken evenly with lemon juice and turmeric; arrange over bottom of slow cooker stoneware. In a skillet, heat oil over medium heat for 30 seconds. Add celery and onions; cook, stirring, until celery is softened; about 5 mins. Add garlic and ginger and cook for 1 min. Add cumin, coriander, cardamom and salt, cook, sitting for 1 min. Add barley and toss to coat. Add stock and tomatoes with juice; bring to a rapid biol. Spread over chicken in stoneware.
Cover and cook on low for 6 hours or on high for 3 hours until juices run clear when checked in pierced with a fork.
Cooks Notes: for best flavor, toast and grind cumin, coriander and cardamom seeds rather than buying the ground versions. Use the variety of beryl you prefer - pearl, pot or whole.
Make ahead: complete steps 1 and 2. Cover and refrigerate chicken and veg mixtures separately for up to 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (475g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 332 (48%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 190.8mg||59 %|
|Sodium 373.3mg||13 %|
|Potassium 1009.9mg||27 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 35g|
|Protein 46.5g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 694
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