Fig and Olive Braised Chicken Bedded on Pearl Barley


  • 2 T whole roasted and salted pistachios
  • 3 c precooked barley
  • 1 t fresh rosemary leaves
  • 1 c small pimento stuffed green olives; divided use
  • ½ c roasted and salted pistachios; finely chopped
  • 6 figs, stems removed
  • Zest and juice from 1 orange
  • + 5 more ingredients
    • 2 c chicken broth
    • ¾ c toasted bread crumbs
    • ¾ t salt
    • 1 ½ lb boneless, skinless chicken thighs; cubed in bite size pieces
    • ¼ c olive oil

Put olive oil into a 10-inch skillet and heat over low-medium heat. While oil warms, put chicken cubes in a large bowl; sprinkle with salt and bread crumbs. Stir together until chicken is coated with crumbs. Put chicken in warm oil in skillet and cook until browned, about 10 minutes. Slowly add ...

View full recipe at Relish


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