Place barley in enough water to cover by at least two inches. Agitate, then set aside to soak for 20–30 minutes.

Meanwhile, heat oil over high heat in a large, wide pot or Dutch oven (at least six quarts).

Add onion, celery, and carrots; sauté for five to 10 minutes until golden.

Place flour and half a teaspoon salt in a bowl and coat chicken pieces.

Move vegetables to side of pot.

Add chicken to pot; sear for five minutes per side, working in batches if necessary.

Drain and rinse barley. Add barley, spices, and water to pot. Stir well.

Cover pot and cook over medium-low heat for one hour or very low heat for six to eight hours.