Ingredients ¼ cup onions, chopped
¼ cup red capsicum, chopped
¼ cup green capsicum, chopped
1 clove garlic, crushed
¾ green apple, chopped
1 tbsp curry powder
½ cup pearl barley
1¼ cups chicken broth 2 boneless chicken breasts, skin off (about 450 g)
¼ tsp garlic salt
1½ tbsp apricot jam
Preheat the oven to 190°/170° fan forced.
Heat some oil in a wok and saute the onions, capsicums and garlic for about 5 minutes.
Vegetables are best cut to about these sizes
Add the chopped apple and the curry powder.
Cook for about 4 minutes more.
Add in the barley and the chicken soup, and bring to the boil.
Reduce the heat and simmer for 15 minutes.
Pour the barley mixture into a large baking dish or a casserole dish.
Put the chicken breasts over the barley and add the garlic salt.
Cover and bake for about 35 minutes.
Take the lid off, brush the chicken with the jam.
Put back in the oven and bake, without the lid, for another 15 minutes.
Remove from the oven and let it sit for a few minutes before serving.
It can be heated up for the next few days, just do not overheat or the chicken will get tough.
I served it with my pomegranate, cranberry and barley salad.