🍲 Baked Pearl Barley with Chicken and Vegetables

Rinse the pearl barley thoroughly until the water runs clear. Cover with boiling water and soak for 1 hour. Alternatively, soak it in cold water for about 3 hours. Drain before cooking.

Cut the chicken into bite-sized pieces. Chop the onion and bell pepper, cut the carrot into small cubes or strips, and mince the garlic.

Heat a skillet and cook the chicken until lightly golden. There is no need to cook it completely at this stage.

In the same skillet, sauté the onion, carrot, and bell pepper until slightly softened. Add the garlic and stir.

Add the tomato paste, paprika, turmeric, black pepper, garlic powder, and Italian seasoning or thyme. Cook for 30–60 seconds to release the aromas of the spices.

Transfer the soaked pearl barley, chicken, and vegetables to a baking dish. Add the bay leaves and peppercorns. Pour in the hot broth or water and gently stir.

Bake in a preheated oven at 180°C (350°F) for about 45 minutes, until the pearl barley is tender and has absorbed most of the liquid.

For a lightly browned finish, bake uncovered for another 10 minutes.

Remove the bay leaves, stir the barley, and let it rest for about 5 minutes. Serve hot, garnished with fresh herbs if desired.