Pearl Barley & Spinach Pilaf with Chicken

4 chicken thighs, boneless and skinless, cut into 1.5 inch cubes
8-10 mini meatballs (party size)
1 small or half of medium yellow onion, finely chopped
2 cloves garlic, minced
1 cup pearl barley, raw
4.25 cups chicken or vegetable broth, hot
1 16oz. package of frozen chopped spinach, thawed and well drained
1 tsp. dried marjoram or 1 tbs. chopped fresh
0.25 tsp dried sage or 0.5 tsp chopped fresh
salt and pepper to taste
Shredded Parmesan cheese (optional)

Preheat oven to 325 F. In a deep Dutch oven or other oven-safe skillet (6 quart size works best) heat olive oil until hot. Rinse chicken in cold water and pat dry thoroughly, then salt and pepper to taste. Brown quickly on all sides and remove to a separate plate. Adjust heat to medium high. Add onion and garlic to the pot and saute until golden, approx. 4 minutes. Add pearl barley to the onion mixture and toast it, stirring frequently, until fragrant, approx. 2 minutes more. Pour the hot broth over the onion/barley mixture and stir. Bring to a steady simmer (it takes about one minute if the broth is hot). Add the drained spinach and mix thoroughly, then add in herbs, chicken and the meatballs, trying to disperse the meats evenly in the pot. Cover and move to the oven. Cook covered in the 325 F oven for about 40 minutes. Check the barley - it should be cooked through, but not mushy. If done enough, uncover the pot and return it to the oven for another 15 minutes or until all the liquid has been absorbed. Adjust salt and pepper to taste. Leave the casserole to cool for at least 5 minutes on the stove before serving. If desired, serve with a sprinkling of shredded Parmesan. This recipe makes 10 main dish 1.25-cup servings or 12 side-dish servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MICA1971.