Mediterranean Chicken and Farro Bowl
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups low-sodium chicken broth
- ¼ tsp salt
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the roasted tomatoes
- 1 ½ cups cherry tomatoes
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp dijon mustard
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 english cucumber, diced
- ½ cup pitted kalamata olives, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the farro, chicken broth, and 1/4 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender with a slight chew and has absorbed most of the liquid, about 25–30 minutes. Drain any excess liquid and set aside.
- 2
While the farro cooks, toss the cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet. Roast on the upper rack until the skins are blistered and beginning to burst, 15–18 minutes. Remove and set aside.
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