Smoky Chicken & Lemon Labneh

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the roasted red peppers. Halve the lemon crosswise; remove the seeds. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the labneh, the juice of 1 lemon half, a drizzle of olive oil, and as much of the garlic paste as you’d like. To make the dressing, in a separate bowl, combine the honey (kneading the packet before opening) and the juice of the remaining lemon half; whisk until thoroughly combined. Add as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pot of cooked farro, add the dressing, chopped red peppers, currants, and roasted squash. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon labneh. Enjoy!