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Description
A flavorful one-pan dish featuring tender chicken with sumac and preserved lemon, served over hearty barley.
Ingredients
- 4 chicken thighs
- 1 tbsp sumac
- 1 preserved lemon, chopped
- 1 cup pearl barley
- 2 cups chicken broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with sumac, salt, and pepper.
- Heat olive oil in an oven-safe skillet. Sear chicken until golden, then set aside.
- Sauté onion and garlic in the same skillet until soft.
- Add barley, preserved lemon, and chicken broth. Stir well.
- Place chicken thighs on top. Cover and bake for 45 minutes.
- Uncover and bake for 10 more minutes to crisp the chicken.
Notes
- Use skin-on chicken for extra crispiness.
- Adjust broth quantity if barley isn’t fully cooked.
- Serve with fresh herbs like parsley.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern