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["Heat 2 tablespoon oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, about 8 to 10 minutes. Transfer to a plate. Reduce heat to low and let oil cool a little. Add the ginger and garlic. Saute until the ginger and garlic just start to brown.", "Add cumin, red pepper flakes, and the tea leaves; saute for 30 seconds. Stir in the roasted red bell peppers and tomato sauce. Rinse the tomato sauce can with 1 cup water and add it to the saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.", "Return reserved chicken with any accumulated juices and 4 cups of chicken stock to the pot. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 25 minutes.", "Combine 1/2 cup barley and 1 1/2 cups chicken stock in a 2-quart saucepan with a lid. Bring to a boil over high heat, reduce to low heat, cover, and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes.", "When the chicken is cooked, transfer to a plate. Add barley and chickpeas to the pot; bring to a simmer and cook for 10 more minutes. Using 2 forks, shred chicken and add to stew.
