Preheat oven to moderately hot 200ºC / 180ºC (fan-assisted).
Combine beans with half of stock and half of the water in medium saucepan. Bring to a boil then
reduce heat; simmer, uncovered, about 45 minutes or until tender, drain. Rinse under cold water;
Meanwhile, combine barley with remaining stock and remaining water in medium saucepan. Bring to
a boil then reduce heat; simmer, uncovered, until just tender, drain. Rinse under cold water;
Combine spices with extra stock in medium bowl, add chicken; toss to coat chicken in mixture.
Drain chicken; reserve marinade. Place chicken, in single layer, on metal rack in large shallow
baking dish; roast about 30 minutes or until cooked through, brushing with reserved marinade
halfway through cooking time. Cover; stand 5 minutes then slice thickly.
Place beans and barley in large bowl with remaining ingredients; toss to combine. Divide salad
among serving plates; top with chicken.