Moroccan-Style Chicken with Prunes over Farro
Customer Favorite

Moroccan-Style Chicken with Prunes

over Farro

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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ingredients
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tips & techniques
Prepare the ingredients & start the sauce:
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.

Cook the farro:
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.

Cook the carrots:
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. 

Start the chicken:
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.

Finish the chicken & sauce:
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.

Finish the farro & serve your dish:
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

Prepare the ingredients & start the sauce:
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.

Cook the farro:
Cook the carrots:
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.

Start the chicken:
Finish the chicken & sauce:
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! 

Finish the farro & serve your dish:
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