Seared Chicken Thighs & Creamy Pepper Sauce with Za'atar-Spiced Vegetables & Farro

Seared Chicken Thighs & Creamy Pepper Sauce

with Za'atar-Spiced Vegetables & Farro

30 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Seared Chicken Thighs & Creamy Pepper Sauce with Za'atar-Spiced Vegetables & Farro
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 cup Semi-Pearled Farro
  • 1 head Cauliflower
  • ¾ lb Carrots
  • 1 Lemon
  • ¼ cup Labneh Cheese
  • 2 Tbsps Dried Currants
  • 1 oz Goat Cheese
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 clove Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place 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).

Roast the vegetables:
2 Roast the vegetables:

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.

Cook the farro:
3 Cook the farro:

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. 

Cook the chicken:
4 Cook the chicken:

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.

Make the sauce:
5 Make the sauce:

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.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

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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Seared Chicken Thighs & Creamy Pepper Sauce

Prepare the ingredients:
1 Prepare the ingredients:

Place 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).

2 Roast the vegetables:

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.

Roast the vegetables:
Cook the farro:
3 Cook the farro:

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. 

4 Cook the chicken:

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.

Cook the chicken:
Make the sauce:
5 Make the sauce:

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.

6 Finish the farro & serve your dish:

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

Finish the farro & serve your dish:
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