Swiss chard and raisins add sweetness to Coriander Chicken Thighs and barley.
Mix the rub ingredients together; rub on thighs.
In a large skillet, sauté thighs in olive oil over medium heat for 2 to 3 minutes per side. Add onion and garlic; continue sautéing for 2 to 3 minutes or until soft and lightly browned. Add chicken broth, barley, and raisins; simmer 15 minutes or until broth is absorbed and chicken thighs are fork-tender with no hint of pink.
Add Swiss chard stems and leaves; continue to simmer 5 minutes or until leaves are tender. Serve thighs over barley.
Spinach may be substituted for Swiss chard.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.