INGREDIENTS
•
• 6 chicken thighs
•
• 2 onions, finely chopped
•
• 1/2 tsp (2 mL) chili flakes
•
• 2 tbsp (30 mL) tomato paste
•
• 2 1/2 cups (625 mL) chicken stock
•
• 1 1/2 cups (375 mL) barley
•
• 1/4 cup (62.5 mL) fresh thyme
•
• Olive oil
•
• Salt and pepper for seasoning