Inspiration: Oldways
Much like with any curry dish, be careful what type of curry powder you use. Any Caribbean curry would go well in this to match the acidity of the apple.
Ingredients
1 tbsp olive oil
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped green bell pepper
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 tbsp curry powder
1 cup whole-grain barley kernels
2 ½ cups chicken broth
4 boneless, skinless chicken breasts
½ tsp garlic salt (or a little minced garlic)
3 tbsp orange marmalade or apricot jam
Preparation
Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally.
Add chopped apple and curry powder; sauté 4 minutes longer.
Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes.
Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes.
Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.
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