Smoky Chicken & Spicy Carrot Farro

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro 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, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. 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, whisk together the cilantro sauce and labneh. To make the spicy dressing, in a separate bowl, whisk together the honey (kneading the packet before opening) and vinegar until 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.

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

To the pot of cooked farro, add the spicy dressing, chopped peppadew peppers, and cooked carrots. Season with salt and pepper; stir to combine. Slice the rested pork crosswise. Serve the finished farro topped with the sliced pork and creamy cilantro sauce. Enjoy!