Jamaican Apple Curry

With any curry dish, the powder matters. A Caribbean curry blend works well here — it matches the acidity of the apple.

Ingredients

1 tbsp olive oil

1/2 cup yellow onion, chopped

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1 garlic clove, finely chopped

1 medium tart green apple, chopped

1–2 tbsp curry powder

1 cup whole-grain barley

2 1/2 cups low-sodium chicken broth

4 boneless, skinless chicken breasts (about 2 lbs)

1/2 tsp kosher salt

3 tbsp orange marmalade or apricot jam

Preparation

1. Heat the oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

2. Add the apple and curry powder and cook, stirring constantly, until the curry is fragrant and the apple begins to soften, about 4 minutes.

3. Stir in the barley and chicken broth and bring to a boil. Reduce heat to medium-low and simmer until the barley is just tender, 20–25 minutes.

4. Transfer the barley mixture to a large baking dish. Arrange the chicken breasts over the barley and season with salt. Cover tightly with foil and bake at 375°F for 45 minutes.

5. Uncover and brush the chicken generously with the marmalade. Return to the oven and bake uncovered until the chicken is glazed and cooked through to 165°F, about 15 minutes. Remove from the oven and let rest for 5 minutes before serving.

Notes

Inspired by Oldways.