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Moroccan-Style Chicken with Prunes
over Farro
40 MIN
2 Servings
From the Test Kitchen
For this flavor-packed dish, we’re simmering a tomato sauce studded with aromatic garlic and lightly sweet prunes with chicken thighs coated in warming ras el hanout—a spice blend of North African origin. A savory bed of nutty farro and tender carrots is perfect for soaking up any extra sauce.
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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- ½ cup Semi-Pearled Farro
- 6 oz Carrots
- 2 cloves Garlic
-
1 oz Prunes
- 2 Scallions
- 1 Tbsp Honey
- 1 Tbsp Red Wine Vinegar
-
1 Tbsp Ras El Hanout
- 1 14-Ounce Can Whole Peeled Tomatoes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Roughly chop the prunes. Place the tomatoes in a bowl; gently break apart with your hands. Add the honey (kneading the packet before opening) and half the vinegar. Season with salt and pepper; stir to combine.
2
Cook the farro:
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the carrots:
While the farro cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Wipe out the pan.
4
Start the chicken:
While the farro continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken to the pan; cook 5 to 7 minutes on the first side, or until browned. Flip and continue to cook 2 minutes.
5
Finish the chicken & sauce:
Add the chopped garlic and prunes to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, occasionally spooning the sauce over the chicken, 5 to 7 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste the sauce, then season with salt and pepper if desired.
6
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked carrots, remaining vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the finished farro. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & start the sauce:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Roughly chop the prunes. Place the tomatoes in a bowl; gently break apart with your hands. Add the honey (kneading the packet before opening) and half the vinegar. Season with salt and pepper; stir to combine.
2
Cook the farro:
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the carrots:
While the farro cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Wipe out the pan.
4
Start the chicken:
While the farro continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken to the pan; cook 5 to 7 minutes on the first side, or until browned. Flip and continue to cook 2 minutes.
5
Finish the chicken & sauce:
Add the chopped garlic and prunes to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, occasionally spooning the sauce over the chicken, 5 to 7 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste the sauce, then season with salt and pepper if desired.
6
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked carrots, remaining vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the finished farro. Garnish with the sliced green tops of the scallions. Enjoy!
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