Curried Chicken, Barley, and Vegetables

Curried Chicken, Barley, and Vegetables

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From: Diabetic Living Magazine

Curry powder and orange marmalade flavor this slow-cooker chicken and barley dish. Raisins and peanuts sprinkled on top add sweetness and crunch.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 cups packaged peeled fresh baby carrots
  • 1 (12 ounce) package regular pearled barley
  • 1½ teaspoons minced garlic
  • 3 cups coarsely shredded cabbage
  • 8 bone-in chicken thighs, skin removed (about 3 pounds total)
  • 2 tablespoons orange marmalade
  • 5 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3½ cups reduced-sodium chicken broth
  • ½ cup unsalted peanuts, coarsely chopped
  • ¼ cup raisins
  • ¼ cup sliced green onions

Preparation

  • Prep

  • Ready In

  1. In a 5- to 6-quart slow cooker combine carrots, barley and garlic. Top with cabbage and chicken thighs.
  2. In a small bowl, whisk together orange marmalade, curry powder, salt and pepper. Spread over chicken. Pour broth over mixture in slow cooker. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
  3. Garnish each serving with peanuts, raisins and green onions.

Nutrition information

  • Serving size: 1 chicken thigh plus ¾ cup barley mixture
  • Per serving: 282 calories; 8 g fat(1 g sat); 6 g fiber; 34 g carbohydrates; 20 g protein; 33 mcg folate; 66 mg cholesterol; 9 g sugars; 5,190 IU vitamin A; 13 mg vitamin C; 56 mg calcium; 2 mg iron; 482 mg sodium; 537 mg potassium
  • Nutrition Bonus: Vitamin A (104% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch

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