1

Place ⅓ cup coriander in a food processor with parsley, garlic, chilli, cumin and juice. Process until almost smooth. Add 2 tablespoons hot water and process to make a smooth paste. Season with salt and freshly ground black pepper.

2

Combine chicken and half the coriander mixture in a large glass or ceramic bowl. Cover and refrigerate for 1 hour.

3

Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook chicken, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.

4

Heat remaining oil in same dish over medium heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add remaining coriander mixture and cook, stirring, for 1–2 minutes or until fragrant. Return chicken to dish with stock, barley and raisins and bring to the boil. Cover and bake for 45 minutes or until barley is tender. Serve sprinkled with remaining coriander.