FOR THE CHICKEN - 1 TSP CHILLI POWDER, 1 TSP GROUND CUMIN, 1 TSP CINNAMON, 2 TSP CAYENNE, PINCH SALT, 8 SKINLESS BONELESS CHICKEN THIGHS
FOR THE VEGETABLES - 2 PEPPERS (I USED YELLOW AND ORANGE), 6 MEDIUM TOMATOES (FINELY CHOPPED), 2 GARLIC CLOVES, 1 TBSP TOMATO PUREE, 8 ANCHOVY FILLETS (OPTIONAL), 3 TBSP FINO OLIVE OIL, 1/2 GLASS OF WHITE WINE, 150G PEARL BARLEY, SALT AND PEPPER TO TASTE, PLUS 1 CUP CHICKEN STOCK (IF NEEDED). MINT FOR GARNISH.
MIX ALL THE SPICES TOGETHER AND RUB ON TO THE CHICKEN THIGHS UNTIL THEY ARE COATED. PLACE THE SPICY CHICKEN ON A PLATE, COVER AND PUT IN THE FRIDGE TO MARINATE FOR AN HOUR OR SO.
POUR 3 TBSP OLIVE OIL INTO A PAN, ADD THE PEPPERS, GARLIC AND ANCHOVIES AND COOK DOWN UNTIL THE PEPPERS ARE SOFT. ADD THE CHOPPED TOMATOES AND COOK OVER A GENTLE HEAT FOR A FEW MINS. THEN ADD THE PEARL BARLEY AND WHITE WINE (PLUS SOME STOCK IF YOU FEEL IT NEEDS A BIT MORE JUICE) AND THEN PLACE IN THE OVEN AT 120C TO SIMMER FOR AN HOUR, OR UNTIL THE PEARL BARLEY IS COOKED THROUGH.
IN A FRYING PAN QUICKLY BROWN THE SPICED CHICKEN THIGHS, A FEW MINS ON EACH SIDE, THEN PLACE ON A BAKING TRAY IN THE OVEN AT 180C FOR A FURTHER 15/20 MINS TO COOK THROUGH.
SERVE THE CHICKEN ON TOP OF THE VEGETABLE MIXTURE, WITH GREENS OF YOUR CHOICE (WE USED GREEN BEANS). GARNISH WITH CHOPPED MINT.