This is another recipe I got from Cooking Pleasures that I make somewhat regularly. It is easy, cheap, filling, and while slightly bland-ish, is something I find a craving for on occasion. Because I cut up whole chickens for recipes that typically require breasts, this is a great go-to recipe for when I have some whole legs.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 3⁄4 tsp cinnamon
- 4 chicken thigh and leg portions (or 4 thighs and 4 drums), skin removed
- 1⁄4 c pearl barley
- 1 c reduced-sodium chicken broth
- 3⁄4 tsp salt
- 1⁄4 tsp freshly ground pepper
- 1 (1-lb.) butternut squash, peeled, seeded, cut into 3⁄4-inch pieces
- 1 (15-oz.) can garbanzo beans, drained, rinsed
Heat oven to 400°F. Heat oil in large heavy ovenproof pot or Dutch oven over medium heat until hot. Add onion, bell pepper and cinnamon; cook 6 to 7 minutes or until onion is very soft, stirring occasionally.
Increase heat to medium-high. Add chicken thighs and chicken legs;
cook until lightly browned, 4 to 5 minutes, turning once. Reduce heat to medium.
Increase heat to medium-high. Add chicken thighs and chicken legs;
cook until lightly browned, 4 to 5 minutes, turning once. Reduce heat to medium.
Distribute barley around chicken; add broth, salt and pepper.
Bake 30 to 35 minutes or until chicken is partially cooked.
Remove from oven; add squash and garbanzo beans around chicken.
Cover and bake an additional 30 to 35 minutes or until squash is tender and chicken juices run clear.
8 servings? Yeah right. This gives us three, maybe four, servings. What can I say, Rodney can put it away. I'd rather he load up on this than crap like Doritos or Crisp'n'Tasty "pizza".
Cost: Most of the stuff we have on hand but for the stuff we'd have to buy to make this:
- chicken quarters, it's about $3 (or less) total (if you cut up your own chickens!)
- 1 lb. squash, $0.99
- red pepper, $1
- $0.75 for a can of beans
I remove the bones from the pieces after it comes out of the oven. It's not as pretty as it is if you serve some stew with a whole piece of thigh or drum, but it's easier to eat. The first time I did this, I gave Rodney and myself a chicken quarter along with a portion of the rest of the stuff. I found that
- it was too much for me to eat
- we needed a "waste container" at the table for the bones and sinewy/cartiledgy parts -- gross, unless you are eating seafood
For this, dinner is done in about 1.5 hours with enough leisure time between to get some stuff done. And if you have 6 leg portions instead of 4, that works too. Is your squash a little too big or too little? That's ok, use it anyway. Just try to get the pieces the same size so they cook evenly.
Most important: You won't be chained to the stove. I promise.
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