December 26, 2016
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Asian, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat more
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"Recipe source: Cooking Light (jan/Feb 2017)"
Preheat oven to 375 degrees F.
Heat a large pot or dutch oven over medium high heat; add barley to dry pan and cook 8-10 minutes or until browned. Remove from pan.
Add oil to and and swirl to coat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; breast side down; cook 5-10 minutes; carefully turn chicken over and cook for 4-5 minutes. Remove from pan.
Add light green onion parts, ginger and garlic to pan; cook 2 minutes, stirring frequently. Add remaining salt and pepper, stock, miso, and vinegar and bring to a boil; stirring to dissolve miso and loosen brown bits. Cover and bake at 375 degrees for 45 minutes.
Arrange bok toy around chicken, cover and bake for another 15 minutes. Uncover and sprinkle dark green onion parts and cilantro over chicken mixture.
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One of the best whole chicken recipes ever! And all done in one pot! The chicken was so tender and juicy, the barley was so full of flavour and the bok choy still had crunchiness to it. Perfect dinner! DH said "awesome"! Going into my Favvy File! Thanks Ellie for another keeper! Made for Billboard Recipe Tag.