Chicken With Bok Choy & Barley
Recipe: #25366
December 26, 2016
Categories: Chicken, Asian, Sunday Dinner, Oven Bake, Gluten-Free No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"Recipe source: Cooking Light (jan/Feb 2017)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (409.5 g)
- Calories 445.6
- Total Fat - 10.5 g
- Saturated Fat - 2 g
- Cholesterol - 646.4 mg
- Sodium - 509.9 mg
- Total Carbohydrate - 32.4 g
- Dietary Fiber - 4.7 g
- Sugars - 5.8 g
- Protein - 54.4 g
- Calcium - 408.2 mg
- Iron - 25.5 mg
- Vitamin C - 34 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Arrange bok toy around chicken, cover and bake for another 15 minutes. Uncover and sprinkle dark green onion parts and cilantro over chicken mixture.
Tips
No special items needed.
2 Reviews
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