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Mediterranean Sun Dried Tomato Chicken with Farro

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Mediterranean Sun Dried Tomato Chicken with Farro

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Curated for Stockpot by Nikolas

Stockpot recipe team

Mediterranean Sun Dried Tomato Chicken with Farro

At 11 core ingredients (cooking oil and salt/pepper not counted), this simple, one-pan dinner conjures extraordinary flavor from a mix of ordinary ingredients. The cheeses listed are optional – the dish is still great without them. But halloumi is a splurge, so that ingredient is absolutely optional.

32 minutesServes 4Medium

Original source

Recipe by Lauren McDuffie on Mykitchenlittle

Stockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.

https://www.stockpotai.com/recipes/mediterranean-sun-dried-tomato-chicken-with-farro

What you'll need

Ingredients

One 8.5-ounce Jar of Sun-dried Tomatoes packed in Oil
2teaspoons Smoked Paprika
Salt and Pepper, To Taste
1tablespoon Balsamic Vinegar
1tablespoon Olive Oil
6 Boneless skinless Chicken Thighs
½large Red Onion diced
1cup Farro
2.5 cups Chicken Stock, Divided
2cups Baby Spinach
1cup Pitted Olives
3 large Garlic Cloves, minced or Grated
1/8 ”-thick Slices of Halloumi Cheese
Crumbled Feta for Serving

Cook it step by step

Method

1
Preheat the oven to 400 degrees F.
2
In a large bowl, combine 2 TBSP of the sun-dried tomato oil, with the smoked paprika, some salt and pepper to taste (about 1 tsp of each), and the vinegar. Stir to combine and add the chicken thighs, moving them around to get them nicely coated. Don’t think you’ve got enough rub going on? Go ahead and add more of the rub ingredients, and/or some olive oil, until your chicken is nicely coated in the flavorful paste (this isn’t an exact science).
3
Add about a tablespoon of olive oil to a large skillet over medium-high heat. Add the chicken thighs and cook for 2 to 3 minutes per side, or until you get a nice brown color on each side. Transfer the chicken to a platter/baking sheet to rest.

4

Keeping the drippings and bits from the chicken in the pan, add 1 Tbsp of the sun-dried tomato oil to the pan, followed by the onion and farro. Season lightly with salt. Cook, stirring frequently, for 5 minutes to allow the farro to toast.

5

Add 1/2 cup of the stock and stir to scrape up any bits. Add the spinach, drained sun-dried tomatoes, olives, and garlic. Taste for seasoning and add more salt, if it needs it. Stir to mix. Add the remaining two cups of stock and then slide the chicken thighs into the pan, along with their juices.

6

If using, arrange the slices of halloumi on top and then bake for 25 – 30 minutes, or until the chicken is totally done and the farro has cooked through. Top with some crumbled feta, if desired. NOTE: the farro will continue to absorb the pan juices/sauce as the dish sits.

View the original recipe by Lauren McDuffie