Coconut Barley Pilaf With Corn, Chicken and Cashews

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
½ teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
½ cup salted roasted cashews, roughly chopped
½ 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

Nutritional Information
- Nutritional analysis per serving (4 servings)
  956 calories; 41 grams fat; 23 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 116 grams carbohydrates; 19 grams dietary fiber; 6 grams sugars; 34 grams protein; 51 milligrams cholesterol; 460 milligrams sodium

4 servings

Cut chicken into 1-inch chunks; season with salt and pepper.
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 cashews and cook 1 minute more. Transfer mixture to a plate.
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.
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.
Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

1 hour 15 minutes