Za’atar Crusted Chicken with Farro
This amazing za'atar crusted chicken with farro makes a wonderful weeknight dinner. The Middle Eastern flavors are so bold and rich.
Servings: 4
Equipment
Ingredients
- 1 Cup farro pearled
- 2 Pounds boneless skinless chicken thighs about 5 chicken thighs
- 4 Teaspoons za'atar
- 1 Teaspoon paprika
- 1 Teaspoon sea salt
- ½ Teaspoon black pepper
- 3 Tablespoons olive oil
- 1 shallot large, sliced
- 2 Cloves garlic minced
- 2 ½ Cups chicken broth
- zest and juice of 1 lemon about 2 or 3 Tablespoons juice
Instructions
- Preheat the oven to 350°F.
- Place farro in a dry skillet over medium heat. Toast, stirring often, until fragrant, 4 or 5 minutes.
- Transfer to a colander, rinse and set aside.
- In a small bowl, whisk together 2 tablespoons of za’atar with 2 tablespoons of olive oil. Set aside.
- Season the chicken with paprika, salt and pepper.
- Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
- Sear the chicken thighs for 4 to 5 minutes per side until browned. Transfer to a plate.
- In the same skillet, add the shallots and sauté for 2 or 3 minutes until softened. Add the garlic and cook for 30 seconds more.
- Add a splash of broth to deglaze the pan, scraping up any browned bits.
- Stir in the rinsed farro along with the lemon zest and remaining broth.
- Bring the mixture to a simmer, then reduce heat to low.
- Nestle the chicken into the skillet. Spread the prepared zaatar-oil mixture the top of each piece of chicken.
- Transfer to the oven and roast, uncovered, for 15 minutes.
- Give the farro a good stir and return the pan to the oven.
- Bake for another 10 to 15 minutes, until the farro is tender and the chicken reaches 165°F in the thickest part.
- Remove the skillet from the oven, squeeze lemon juice over the dish, and drizzle with olive oil.
- Garnish with pine nuts and parsley if liked and serve immediately.
Notes
Toasting the farro: Toasting farro before cooking enhances its nutty flavor and adds depth to the dish. Stir constantly over medium heat until the farro is lightly browned and fragrant.
Rinsing the farro: After toasting, rinse the farro to remove any powdery residue. This step preserves the nutty flavor while preventing the dish from becoming gummy or overly starchy.
Farro absorption: Farro continues to absorb liquid as it rests, so don’t worry if there’s extra juice in the pan when you finish cooking. This resting period will allow the farro to soak up even more flavor.
Choose the right skillet: An oven-safe skillet, like cast iron or stainless steel, is ideal for searing the chicken and transitioning seamlessly into the oven.
Thorough pan preheating: Preheat the pan well before browning the chicken. A hot pan helps achieve a good sear, locking in moisture and creating a flavorful crust on the chicken. This also reduces the chances of sticking.
Deglazing: After searing the chicken, use a splash of broth to deglaze the pan, scraping up browned bits (fond). This step adds rich flavor to the farro as it cooks.
Oven finishing: Cooking the chicken in the oven allows the farro to absorb all the flavors evenly, while keeping the chicken moist and tender. Make sure the pan you’re using is oven-safe.
Cook farro to perfection: If the farro isn’t tender after the recommended baking time, add a splash more broth and bake for a few more minutes. This ensures a tender, chewy texture.
Rinsing the farro: After toasting, rinse the farro to remove any powdery residue. This step preserves the nutty flavor while preventing the dish from becoming gummy or overly starchy.
Farro absorption: Farro continues to absorb liquid as it rests, so don’t worry if there’s extra juice in the pan when you finish cooking. This resting period will allow the farro to soak up even more flavor.
Choose the right skillet: An oven-safe skillet, like cast iron or stainless steel, is ideal for searing the chicken and transitioning seamlessly into the oven.
Thorough pan preheating: Preheat the pan well before browning the chicken. A hot pan helps achieve a good sear, locking in moisture and creating a flavorful crust on the chicken. This also reduces the chances of sticking.
Deglazing: After searing the chicken, use a splash of broth to deglaze the pan, scraping up browned bits (fond). This step adds rich flavor to the farro as it cooks.
Oven finishing: Cooking the chicken in the oven allows the farro to absorb all the flavors evenly, while keeping the chicken moist and tender. Make sure the pan you’re using is oven-safe.
Cook farro to perfection: If the farro isn’t tender after the recommended baking time, add a splash more broth and bake for a few more minutes. This ensures a tender, chewy texture.
Nutrition
Calories: 555kcal | Carbohydrates: 41g | Protein: 50g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 1334mg | Potassium: 755mg | Fiber: 8g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg
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