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1
Cook the barley: in a medium pot, bring 3 cups water, the barley, and a large pinch of salt to a boil.
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2
Reduce to a simmer and cook for 35-40 minutes, until tender.
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3
Drain.
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4
Meanwhile, prep your ingredients: chop the mint leaves, reserving a few leaves for garnish.
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5
Zest the lime, then cut into 8 wedges.
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6
Trim and quarter the bok choy.
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7
Pit the cherries: remove the stems, then cut each cherry in half.
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8
Using the tip of a paring knife, remove the pits.
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9
Roughly chop the cherries.
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10
Heat 1/2 tablespoon oil in a large pan over medium-high heat.
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11
Add the bok choy to the pan and cook 2-3 minutes per side, until softened and slightly charred.
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12
Season with salt and pepper and set aside.
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13
Cook the chicken: in the same pan, heat another 1/2 tablespoon oil in the same pan over medium-high heat.
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14
Season the chicken on all sides with salt, pepper, and juniper.
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15
Add the chicken to the pan and cook 5-6 minutes per side, until cooked through.
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16
Set aside and cover to keep warm.
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17
Make the cherry-lime sauce: heat 1/2 tablespoon oil in the same pan over medium heat.
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18
Add half the cherries to the same pan over medium heat.
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19
Cook, tossing, for 1-2 minutes, until softened.
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20
Add the stock concentrate, lime zest, 1 cup water, and half the chopped mint to the pan.
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21
Bring to a boil, then reduce to a simmer for 3-4 minutes, until sauce is jammy.
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22
Remove pan from heat, then stir in the remaining chopped mint.
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23
Season with salt and pepper.
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24
When the barley is ready, divide between plates.
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25
Top with the bok choy, chicken, and cherry-lime sauce.
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26
Garnish with the remaining cherries, lime wedges, and reserved mint leaves.
