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In this recipe, we’re using warming za’atar (a classic blend of thyme, oregano, and more) to coat a duo of cauliflower and carrots—roasted, then tossed with tart currants and warm farro to make our grain salad. It all makes for a vibrant bed for seared chicken topped with a drizzle of creamy labneh mixed with lemon juice, garlic, and tangy pickled peppers.
Get CookingPlace an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Finely chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
Place the cauliflower florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
While the vegetables roast, 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.
While the farro cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
While the chicken cooks, in a bowl, combine the lemon juice, labneh cheese, chopped peppers, a drizzle of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper.
To the pot of cooked farro, add the roasted vegetables and currants. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken and goat cheese (crumbling before adding). Drizzle with the sauce. Enjoy
Tips from Home Chefs
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