Chicken Barley Biryani

1. 1

   Season chicken thighs with salt and pepper.

2. 2

   On stovetop, heat a splash of olive oil at medium-high in an ovenproof pan with high sides. Sear chicken thighs on both sides until golden brown. Remove chicken to a plate.

3. 3

   Add chopped onion and chili flakes to the pan. Saute until onions are brown and crispy. Mix in tomato paste and chicken stock. Stir in barley, then return chicken thighs to pan and sprinkle with fresh thyme.

4. 4

   Cover with lid and bake for 40 minutes at 350u00b0F.

* Per serving · 4 servings · Values may vary.

No additional tips available.