Ingredients
- 200 grams dry barley (whole grain hulled, dry 1 cup)
- 1 tablespoon olive oil
- 3 1/2 to 4 pound whole chicken
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon pepper, divided
- 8 green onions (cut into 1 inch pieces, divided)
- 3 tablespoons ginger, peeled and minced
- 10 garlic cloves, smashed
- 2 cups chicken stock (1 15oz can)
- 3 tablespoons white miso
- 2 1/2 tablespoons rice vinegar
- 3 heads (1 pound) baby bok choy, halved lengthwise
- 1/4 cup cilantro leaves
How to Make
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Step 1: Preheat oven to 375 degrees F.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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