Slice each chicken thigh into 3 pieces. Heat the oil in a large frying pan and sauté the onion, chicken, NoMU Spanish Rub, turmeric and garlic for 3 to 4 minutes or until the chicken is golden. Add the barley and the tomato paste and stir for a further 2 minutes, then turn the heat to low. Add the prepared chicken stock, ½ cup at a time to the pan and stir regularly until the barley is tender.
This should take about 25 - 30 minutes. Heat the butter in a saucepan and gently sauté the mushrooms until golden, add the parsley and add to the pilaf just before serving.
Serves 4
Wine suggestions
Kloof Street Chenin 2009 / Berne: For this, there is a subtle oxidation in this wine which backs enough weight to stand up to this dish. As a perfect all-rounder the Berne will also hold its own.
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Prawn and Chicken Baked Paella |
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