1/2 lb (225 g) skinless and boneless chicken thighs, cubed
1 onion, finely chopped
2 tbsp (30 ml) olive oil
1 carrot, chopped
1 clove garlic, finely chopped
1/2 tsp mustard seeds, crushed
1/2 cup (105 g) pearl barley
6 cups (1.5 litres) chicken broth
2 tbsp flat-leaf parsley, chopped
1 tsp fresh thyme leaves
1 small acorn squash, peeled, seeded and diced (about 1 1/2 lb/675 g)
1 1/2 cups (105 g) broccoli florets
Salt and pepper
In a saucepan over medium heat, brown the chicken and onion in the oil. Add the carrot, garlic and mustard seeds. Cook for 5 minutes. Add the barley, broth and herbs. Season with salt and pepper and stir thoroughly. Bring to a boil.
Cover and simmer for 25 minutes. Add the squash and cook for about 20 minutes or until the barley and squash are tender. Add the broccoli and cook for 5 minutes. Adjust the seasoning.
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