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.