[Sookie]

This is my favorite chicken recipe. It sounds weird (strange ingredients) but it's so good you could lick the plate - and I sometimes do if no one is looking. It's a "healthy low-fat" recipe.

SPICY CHICKEN & BARLEY

2 TEAS. GROUND CUMIN
1/2 TEAS. SALT
1 1/2 TEAS. CHILI POWDER
1 TEAS. GROUND CINNAMON
1 TEAS. DRIED MINT FLAKES
1/2 TEAS. GARLIC POWDER ( I USED FRESH GARLIC)
1/4 TEAS. GROUND RED PEPPER
12 CHICKEN THIGHS, SKINNED
1 TEAS.VEGGIE OIL
COOKING SPRAY
2 C. CHOPPED ONION
1 RED BELL PEPPER, CHOPPED
2 TA. LOW-SODIUM SOY SAUCE
2 REG. SIZED CANS LOW-SODIUM CHICK. BROTH
3 C. UNCOOKED PEARL BARELY
2 (14 OZ) CAN DICED TOMATOES, UNDRAINED
12 TAB. CHOPPED GREEN ONIONS (optional)

1. COMBINE FIRST 7 INGRED. IN A SM. BOWL, AND RUB CHICKEN W/ 1/2 OF SPICE MIXTURE.

2. HEAT OIL IN A LARGE NONSTICK SKILLET COATED W/ COOKING SPRAY OVER MED-HIGH HEAT. ADD CHICKEN; COOK 1 MINUTE ON EACH SIDE OR UNTIL CHICKEN IS BROWNED. REMOVE CHICKEN FROM SKILLET.

3. RECOAT SKILLET W/ COOKING SPRAY; ADD ONION, BELL PEPPER, & SOY SAUCE. COOK OVER MED-HIGH HEAT 3 MIN. OR UNTIL VEGGIES ARE LIGHTLY BROWNED. ADD BROTH, BARLEY, TOMATO, & REMAINING SPICE MIXTURE, STIRRING WELL. ADD CHICKEN TO SKILLET, NESTLING INTO VEGGIE MIXTURE. BRING TO BOIL; COVER, REDUCE HEAT, & SIMMER 55 MINUTES OR UNTIL CHICKEN IS DONE. LET STAND 15 MIN. SPRINKLE W/GREEN ONIONS.

YIELD: 12 SERV.
Serving size: 1 chicken thigh and 1 cup of barley mixture
Calories per serving: 300 and 5 fat grams