Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
See PlansPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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.
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.
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 baked chicken crosswise. Serve the sliced chicken and farro salad with the reserved sauce on the side. Enjoy!
Tips from Home Chefs