Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes. Add all remaining ingredients except the barley, lemon, cilantro and yogurt. Bring to a boil over high heat. Boil 3 to 5 minutes. Add lemon juice and turn off heat. Make barley according to instructions in recipe. Serve tagine over 3/4 cup cooked barley with one tablespoon yogurt on top for garnish. Sprinkle with cilantro. Serves 6.
In a large saucepan, combine the water, and barley (Omit - and 1 teaspoon salt) and bring to a boil over high heat. Cook about 25 minutes, until al dente. Drain the barley in a colander and reserve. In the same saucepan, sauté the shallot and garlic in the olive oil over medium heat for 2 minutes, until golden. Stir in the reserved barley, parsley, curry, cumin, and coriander. Season with pepper to taste.
Nutrition Info Chicken: Total # Serv. 6, Cals 261, Total Fat 7g, Sat Fat 1.3g, Chol 60mg, Sodium 334mg, Fiber 5g, Carbs 23g, Pro 30g
Nutrition Info Barley: Total # Serv. 10, Cals 144, Total Fat 0.6g, Sat Fat 0g, Chol 0mg, Sodium 5mg, Fiber 5g, Carbs 33g, Pro 3g
Nutrition Info Served Together: Cals 405, Total Fat 7.6g, Sat Fat 1.3g, Chol 60mg, Sodium 339mg, Fiber 10g, Carbs 56g, Pro 33g