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1
Soak barley in a bowl of water while preparing rest of ingredients.
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2
Chop and cut onion, garlic, bell pepper, carrots and mushrooms.
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3
Strain barley and discard water.
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4
Heat 1 tbsp (15 ml) broth in a medium size braising pan or wide soup pot.
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5
Saute onion in broth for 3-4 minutes over medium heat stirring frequently.
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6
Add garlic, bell pepper, carrots, barley and mushrooms.
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7
Continue to saute for another 5 minutes stirring.
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8
Place chicken thighs on top of vegetables.
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9
In a separate small bowl mix tomato paste with broth and lemon juice, and pour over chicken and vegetables.
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10
Bring to a boil and reduce heat to low.
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11
Cover, and simmer for about 35 minutes.
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12
Add beans, herbs, salt and pepper and continue to cook for another 5 minutes or until chicken and vegetables are tender.