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Baked Harissa Chicken

with Farro & Vegetable Salad

Customer Favorite
Customer Favorite
Mediterranean Diet
Mediterranean Diet
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A coating of our creamy, harissa-spiked sauce results in deliciously bold, smoky flavor for this baked chicken. We’re also serving more of the delectable sauce on the side—perfect for drizzling over the chicken or our hearty salad of warm farro tossed with kale and carrots.

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Baked Harissa Chicken with Farro & Vegetable Salad
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instructions
Make the sauce & bake the chicken:
1 Make the sauce & bake the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the labneh or yogurt, harissa paste, half the vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer half the sauce to a small bowl; set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add the seasoned chicken to the large bowl of remaining sauce; turn to coat. Place on the sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Transfer the baked chicken to a cutting board. 

Cook the farro:
2 Cook the farro:

While the chicken bakes, add the farro to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Remove and discard the stems of the kale; thinly slice the leaves. 

Cook the vegetables:
4 Cook the vegetables:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced kale (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste. 

Make the farro salad:
5 Make the farro salad:

Add the cooked vegetables, remaining vinegar, and a drizzle of olive oil to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. 

Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken and farro salad with the reserved sauce on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Make the sauce & bake the chicken:
1 Make the sauce & bake the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the labneh or yogurt, harissa paste, half the vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer half the sauce to a small bowl; set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add the seasoned chicken to the large bowl of remaining sauce; turn to coat. Place on the sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Transfer the baked chicken to a cutting board. 

2 Cook the farro:

While the chicken bakes, add the farro to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the farro:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Remove and discard the stems of the kale; thinly slice the leaves. 

4 Cook the vegetables:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced kale (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste. 

Cook the vegetables:
Make the farro salad:
5 Make the farro salad:

Add the cooked vegetables, remaining vinegar, and a drizzle of olive oil to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. 

6 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken and farro salad with the reserved sauce on the side. Enjoy! 

Slice the chicken & serve your dish: