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Photo of Chermoula braised chicken with barley by WW

Chermoula braised chicken with barley

Total Time
1 hr 20 min
20 min
1 hr
This super simple, filling and full flavoured dish is quintessential comfort food.


Fresh coriander

½ cup(s)

Fresh flat-leaf parsley



2 clove(s), crushed

Dried chilli flakes

½ tsp

Ground cumin

2 tsp

Lemon juice

2 tbs

Chicken thigh, skinless, raw

425 g, fat trimmed, cut into 4cm pieces (buy 500g)

Olive oil

1 tbs

Red onion

1 medium, thinly sliced

Chicken stock

3 cup(s), (750ml)

Pearl barley

½ cup(s), (100g)


¼ cup(s), (35g)


  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.


SERVING SUGGESTION: Steamed green beans and zucchini.TIP: You can use brown rice instead of pearl barley.