Festive Chicken And Farro
This festive one-pan chicken and farro dish is packed with lots of Mediterranean flavors and so delicious! Perfect for Rosh Hashanah. The farro gets all the juices from the chicken and the flavors of the Ras El Hanut with the dates and honey are irresistible!
Ingredients
Ras El Hanut sauce
Directions
- 1
Preheat the oven to 400F / 200C
- 2
On a skillet pan pour the olive oil. Add the farro, dates, shallots, chopped cilantro and parsley, salt, pepper, turmeric and minced garlic. Mix it all well.
- 3
Place the chicken on top.
- 4
Pour the sauce evenly on top of the chicken and farro.
- 5
Sprinkle flaky salt on top of the chicken.
- 6
Cover with a lid and transfer to the oven on 400F for 1 hour.
- 7
After 1 hour remove the lid, using a large spoon pour some sauce from the bottom of the pot on top of the chicken.
- 8
Bake it for 10 more minutes without the lid then, transfer to convection broil on 450F for 7-8 minutes until the chicken is getting a nice golden brown color.
- 9
Garnish with cilantro leaves and pomegranate seeds.
