Chai-Spiced Chicken, Barley, And Chickpea Stew

• 4 tablespoons olive oil, divided
• 4 skinless, boneless chicken thighs
• Kosher salt, to taste
• 1 tablespoon minced ginger
• 3 large garlic cloves, minced
• Leaves from 2 teabags Chai spice black tea, emptied
• 2 teaspoons ground cumin
• 3/4 teaspoon crushed red pepper flakes
• 2 finely chopped roasted red bell peppers (can be from a jar)
• one (15-ounce) can good quality tomato sauce + 1cup water
• 5 1/2 cups homemade chicken stock or store-bought low sodium chicken broth, divided
• 1/2 cup quick-cook pearl barley
• two (15-ounce) cans organic chickpeas, rinsed well and drained
• 2 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped cilantro or flat-leaf parsley
• Plain yogurt and flatbread, for serving

1. Heat 2 tablespoon oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, about 8 to 10 minutes. Transfer to a plate. Reduce heat to low and let oil cool a little. Add the ginger and garlic. Saute until the ginger and garlic just start to brown.
2. Add cumin, red pepper flakes, and the tea leaves; saute for 30 seconds. Stir in the roasted red bell peppers and tomato sauce. Rinse the tomato sauce can with 1 cup water and add it to the saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
3. Return reserved chicken with any accumulated juices and 4 cups of chicken stock to the pot. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 25 minutes.
4. Combine 1/2 cup barley and 1 1/2 cups chicken stock in a 2-quart saucepan with a lid. Bring to a boil over high heat, reduce to low heat, cover, and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes.
5. When the chicken is cooked, transfer to a plate. Add barley and chickpeas to the pot; bring to a simmer and cook for 10 more minutes. Using 2 forks, shred chicken and add to stew.rn Stir in remaining 2 tablespoons of oil and 2 tablespoons of lemon juice and simmer for a couple more minutes. Taste and season with salt and more lemon juice, if needed.
6. To serve: Ladle hot stew into bowls; garnish with cilantro or parsley. Place a serving dish with plain yogurt and a plate with flat bread on your table.

olive oil, skinless, kosher salt, ginger, garlic, black tea, ground cumin, red pepper, red bell peppers, tomato sauce , chicken, barley, chickpeas, lemon juice, cilantro, yogurt

Taken from food52.com/recipes/20897-chai-spiced-chicken-barley-and-chickpea-stew (may not work)