Ingredients with Measurements:
- 1 cup of barley
- 1 cup of chicken breast, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups of chicken broth
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 2 tablespoons of fresh parsley, chopped
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chopped chicken breast, and cook until browned on all sides.
4. Add the chopped carrots and celery, and cook for 5 minutes.
5. Add the barley, chicken broth, ground cumin, ground coriander, turmeric, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, or until the barley is tender.
7. Stir in the lemon juice and fresh parsley.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 38g
Protein: 22g
Fiber: 9g
Substitutions for ingredients:
- Beef or lamb can be used instead of chicken.
- Vegetable broth can be used instead of chicken broth.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add canned chickpeas for extra protein.
- Add a pinch of cinnamon for a Middle Eastern twist.
Tips and tricks:
- Rinse the barley before using it to remove any debris.
- If the stew is too thick, add more broth or water.
- If the stew is too thin, simmer it for longer to thicken it up.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls, and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro.
Pairings:
- Serve with warm bread or pita.
- Pair with a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the barley is still hard after simmering for 45 minutes, add more liquid and continue to simmer until tender.
- If the stew is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftovers in the refrigerator promptly.
Food history:
Talbina is a traditional Middle Eastern dish made from barley flour and milk. It is believed to have healing properties and is often consumed as a breakfast food. This stew is a heartier version of the traditional dish.
Flavor profiles:
This stew is savory and slightly spicy, with a nutty flavor from the barley.
Serving suggestions:
Serve hot in bowls, with warm bread or pita on the side.
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