Moroccan Chicken And Barley Pilaf - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 medium red onion, chopped
1/4 cup carrot, chopped
1 cup pearl barley
2 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
2 (14 ounce) cans chicken broth
1/4 cup dry sherry
1 bay leaf
1 tablespoon butter
1 cup cooked chicken, shredded (thighs work well)
10 cherry tomatoes, halved
1/2 cup apple, chopped
1/4 cup pecans, chopped
1/4 cup golden raisin
1 teaspoon lemon zest
1 lemon, juice of
salt and pepper, to taste
4 -6 lemon wedges

Preparation

In a large saucepan, saute onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
Add garlic, cinnamon, cumin, and barley; stir to coat.
Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Saute 5 minutes until heated through.
Mix with barley.
Serve with lemon wedges.