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Lime & Fig Chicken
with Goat Cheese & Vegetable Farro
35 MIN
2 Servings
From the Test Kitchen
This flavorful dish highlights a light sauce made from zesty lime and dried Turkish figs, whose exceptional sweetness perfectly tempers the bold, smoky spices on our chicken. We’re serving it over a bed of hearty farro and sweet sautéed carrots, which we’re bringing together with a touch of creamy, tangy goat cheese.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Semi-Pearled Farro
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1 Lime
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6 oz Carrots
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1 Persian Cucumber
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1 Red Onion
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2 cloves Garlic
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2 Dried Turkish Figs
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1 oz Goat Cheese
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2 Tbsps Sherry Vinegar
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1 Tbsp Sugar
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
step-by-step
instructions
1
Cook the farro:
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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Large dice the figs. Place in a medium heatproof bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime.
3
Marinate the cucumber:
In a medium bowl, whisk together the sugar and half the vinegar until the sugar has dissolved. Add the diced cucumber and 1/4 of the diced onion. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the carrots:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining vinegar and stir to combine. Transfer to the pot of cooked farro; stir to combine. Wipe out the pan.
5
Cook the chicken & make the sauce:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges.
6
Finish the farro & serve your dish:
To the pot of cooked farro and carrots, add the cheese (crumbling if necessary) and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken (including any sauce from the pan) over the finished farro. Top with the marinated cucumber (including any liquid). Serve the remaining lime wedges on the side. Enjoy!
1
Cook the farro:
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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Large dice the figs. Place in a medium heatproof bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime.
3
Marinate the cucumber:
In a medium bowl, whisk together the sugar and half the vinegar until the sugar has dissolved. Add the diced cucumber and 1/4 of the diced onion. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the carrots:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining vinegar and stir to combine. Transfer to the pot of cooked farro; stir to combine. Wipe out the pan.
5
Cook the chicken & make the sauce:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges.
6
Finish the farro & serve your dish:
To the pot of cooked farro and carrots, add the cheese (crumbling if necessary) and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken (including any sauce from the pan) over the finished farro. Top with the marinated cucumber (including any liquid). Serve the remaining lime wedges on the side. Enjoy!
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