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Baked Harissa Chicken
with Farro & Vegetable Salad
Customer Favorite
Mediterranean Diet
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Time25-35 mins
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Servings2
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NutritionEst. 700 calories
A coating of our creamy, smoky sauce results in deliciously bold flavor for this baked chicken, served alongside warm farro tossed with collard greens and carrots.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Semi-Pearled Farro
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6 oz Carrots
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2 cloves Garlic
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1 bunch Kale
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½ cup Labneh Cheese Or Sheep's Milk Yogurt
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1 Tbsp Red Harissa Paste
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1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
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.
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; season with salt and pepper. If the pan seems dry, add a drizzle of olive oil. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); 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.
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!
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.
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; season with salt and pepper. If the pan seems dry, add a drizzle of olive oil. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); 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.
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!
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