1 tsp ground cumin 3/4 tsp chili powder 1/2 tsp salt 1/8 tsp ground cinnamon 1/8 tsp garlic powder 1/8 tsp ground red pepper 6-4 oz. chicken thighs, boneless and skinned 1 1/2 cups onion, chopped 1 cup red bell pepper, chopped 1 Tbsp low-sodium, soy sauce 3 1/2 cups chicken broth, or vegetable broth (fat-free, low sodium) 1 1/4 cups uncooked pearl barley 1-14.5 oz. can diced tomatoes, no added salt, drained 1/2 cup green onions, chopped
Combine the first 5 spice ingredients in a small bowl. Rub half of spice mixture all over chicken. In a large, nonstick saucepan over medium-high heat cook chicken for 1 minute on each side or until chicken is browned. Remove the chicken from the saucepan and set aside. Add chopped onion, bell pepper, and soy sauce to saucepan and cook over medium-high heat 3 minutes or until vegetables are lightly browned then add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken back to saucepan, pushing pieces into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Serve a thigh with a cup of barley mixture and sprinkle with green onions.