1 cup barley (or bulger or other grain)
3-6 pieces of chicken (boneless breasts or thighs)
2 cups of chicken broth
1 onion, small diced
1 bell pepper, small diced
2 or 3 cloves of garlic, minced
6-12 dried appricots
Harissa spice mix
Za'atar spice mix
olive oil, cumin, coriander, smoked paprika, salt, pepper, parsley
Soak barley in 3+ cups of water for at least a couple of hours.
Heavily season both sides of the chicken pieces with Harissa and Za'atar spices. Cover and let sit in fridge for an hour or more.
Preheat oven to 400 degrees.
Drain the grains.
Heat a Dutch oven over medium high heat. Add enough olive oil to cover the bottom. Cook the onion and bell pepper until softened.
Add the remaining powered spices to taste along with the garlic. Cook for 30-60 seconds, until garlic blooms.
Add the grains and sauté for a couple of minutes. Add in the apricots.
Add the chicken broth. Nestle the chicken breasts down into the liquid. Sprinkle with parsley.
Cover with the lid and bake until the liquids are absorbed and the chicken is cooked, probably 45-60 minutes.