We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Moroccan-Style Chicken with Prunes
over Farro
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 650 Cals/serving
-
View All
DownloadPlease 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.
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.
Get Cooking
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered