Cajun-Spiced Chicken & Maple Mustard

with Creamy Vegetable Farro

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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To temper the piquant Cajun-style spices on our seared chicken, we’re creating a sweet and savory topping of maple syrup and creamy mustard sauce. A toothsome bed of farro and veggies mixed with sour cream provides welcome heartiness to the dish.

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Cajun-Spiced Chicken & Maple Mustard with Creamy Vegetable Farro
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Cook the farro:
1 Cook the farro:

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the chicken:
2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, whisk together the maple syrup and creamy mustard sauce

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared zucchini mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, vinegar, sour cream, 2 tablespoons of olive oil, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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Cook the farro:
1 Cook the farro:

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Cook the chicken:
Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, whisk together the maple syrup and creamy mustard sauce

4 Cook the vegetables:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared zucchini mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, vinegar, sour cream, 2 tablespoons of olive oil, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!