YumBlog

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry

1/2 teaspoon salt, plus more to taste freshly ground black pepper

2 tablespoons extra virgin olive oil

1/2 cup sea salt YUMNUTS cashews, roughly chopped

1/2 medium onion, diced small (about 1 cup)

1 jalapeño pepper, diced

2 cups pearled barley

1 can (15-ounce) coconut milk

2 ears corn, kernels sliced off the cob (about 1 1/2 cups)

2 tablespoons chopped fresh mint, cilantro or parsley.

1. Cut chicken into 1-inch chunks; season with salt and pepper.

2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in YUMNUTS and cook 1 minute more. Transfer mixture to a plate.

3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.

4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.

5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Yield: 4 servings.