- 1 cup uncooked whole-grain hulled barley
- 1 tablespoon olive oil
- 1 (3 1/2- to 4-lb.) whole chicken, trimmed of excess fat
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 8 green onions, cut into 1-in. pieces, light- and dark-green parts divided
- 3 tablespoons minced peeled fresh ginger
- 10 medium garlic cloves, smashed
- 2 cups unsalted chicken stock (such as Swanson)
- 3 tablespoons white miso
- 2 1/2 tablespoons rice vinegar
- 3 heads baby bok choy (about 1 lb.), halved lengthwise
- 1/4 cup fresh cilantro leaves
- calories 506
- fat 24.5 g
- satfat 6.4 g
- monofat 10.6 g
- polyfat 5.2 g
- protein 41 g
- carbohydrate 31 g
- fiber 8 g
- cholesterol 135 mg
- iron 4 mg
- sodium 732 mg
- calcium 130 mg
- sugars 4 g
- Est. Added Sugars 0 g
How to Make It
Preheat oven to 375°F.
Heat a Dutch oven over medium-high. Add barley to dry pan; cook 8 minutes or until deeply browned. Remove from pan.
Add oil to pan; swirl. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan, breast side down; cook 6 minutes. Carefully turn chicken over; cook 4 minutes. Remove from pan.
Add light-green onion parts, ginger, and garlic to pan; cook 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, miso, and vinegar. Bring to a boil, stirring to dissolve miso and loosen browned bits. Add barley and chicken to pan. Cover and bake at 375°F for 45 minutes.
Arrange bok choy halves around chicken; cover and bake at 375°F for 15 more minutes. Uncover, and sprinkle dark-green onion parts and cilantro over chicken mixture.