Curried Chicken over Fried Barley & Vegetables

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Ingredients:

  • 1 cup pearled barley, washed thoroughly
  • 2 cups water
  • One 1-inch piece kombu (a thick, dark-green seaweed)
  • 1 tbsp. + 2 tbsp. olive oil
  • 2 boneless, skinless chicken breasts, sliced into 1-inch strips
  • 3 cloves garlic, minced
  • ½ tsp. curry powder
  • ¼ tsp. turmeric
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • 1 tsp. kuzu (a fibrous Asian vine), dissolved in ¼ cup cool water
  • 1 cup onion, chopped
  • 1 medium carrot, sliced thinly
  • 1 cup kale or collard greens, chopped
  • ½ medium red bell pepper, diced
  • ¼ tsp. sea salt

Directions:

Thoroughly wash all vegetables before preparation. Place barley in medium saucepan. Add water and kombu. Bring to boil. Reduce heat to low and cover with heavy lid. Cook 40 minutes; set aside. Heat 1 tbsp. olive oil in large sauté pan over medium-high heat. Add chicken; brown evenly. Remove chicken from pan and set aside. Add garlic to pan; cook 1 minute. Add chicken and spices; cook 1 minute. Add kuzu; stir until sauce thickens. In another large sauté pan, heat 2 tbsp. olive oil. Add onion and carrot; cook 3 minutes. Add kale, pepper and barley; cook 3 minutes. Add sea salt; stir and remove from heat. Serve chicken over barley mixture and enjoy. Serves 4.

Tip: White-meat chicken has less fat. Barley mixed with kale, carrot and onion provides a side dish packed with fiber, beta carotene and calcium.

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Written by Renew Life

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