Pumpkin, pearl barley and chicken stew (Chanachai)

After a long break, I took out my clay pots from the cupboard and used them to their full potential. At least a few times a week, I still cook something in them, because it's very convenient. This time, a very delicious and very autumn pumpkin, pearl barley and chicken stew is on the dinner table

To prepare three rather large cups like the one in the photo, you will need:

400 gr. chicken fillet

100 gr. overnight soaked pearl barley

2 small heads of onion

2 small carrots

1 large pepper

1-2 small potatoes

2 medium-sized apples

About a cup of chopped pumpkin

1 head of garlic

700-750 ml. lightly salted broth

A few peas of allspice

Salts

Favorite spices to taste

First, we prepare the vegetables and meat:

Cut the chicken fillet into bite-sized pieces, grate the garlic cloves, sprinkle with salt and your favorite spices and mix. Cut the onion into half rings, carrots into slices, peppers, apples into cubes, pumpkin and potatoes into small pieces.

We take clay cups, put some chopped carrots, onions, apples, pumpkin, peppers, chicken fillet in each of them, add a few tablespoons of pearl barley soaked overnight, then again put onions, apples, chicken fillet, carrots, pumpkin, peppers. Pour lightly salted broth and cover with lids.

We put it in the oven, turn on the oven, after the oven heats up to a temperature of 180 degrees, stew for about 50 minutes.

Pumpkin, pearl barley and chicken stew (Chanachai) is ready. Delicious!