March 1, 2021
It's not often that you come across passion and poultry in one sentence, but I have to admit that I'm pretty much in love with chicken for some strange reason. It's just chicken that I'm addicted to, not all poultry, but unfortunately "A Passion For Chicken" doesn't roll off the tongue like "A Passion for Poultry". In all honesty, I think I could easily eat chicken twice a day for months (if not years) and never get bored, much to my husband's horror. Oh, he likes chicken, don't get me wrong, but he just hasn't acquired the same love for the tender bird that I have.This creates a dilemma every day when considering what to prepare for dinner, but I compromise and try to vary our meals with other types of protein and increase my chicken fixation to a couple of times a week restrict. My husband and I have tried maintaining a plant-based diet over the years and while my husband craves seafood after a few weeks, I crave chicken. It may seem strange that as a chicken farmer (I have twelve chickens) I would continue to eat chicken, but I would never eat any of my "girls". I'm fine buying chicken in the store.
This dish is a meal on a plate that includes a healthy cereal, chicken thighs, spinach, and tomatoes. I recently made this dish for myself while my husband was on a bike ride and I thoroughly enjoyed it three nights in a row. Farro is an ancient grain that is used quite widely in Umbria, Italy, where we live a few months each year. Not only is it nutritious, but it also has a delicious nutty taste. Aside from a loaf of crispy Italian bread, this dish is a complete meal that the whole family will enjoy.
Deborah Mele 2021
1 cup of pearls Farro
1/2 cup of olive oil, divided
1 pound cherry tomatoes
6 chicken thighs with bones and skin
1/2 cup all-purpose flour
3 cloves of garlic, chopped
2 tablespoons of honey
Juice from 1 1/2 lemons
2 tablespoons of fresh oregano leaves
3 cups of baby spinach leaves
3 tablespoons of chopped fresh parsley leaves
3 tablespoons of chopped fresh basil
- Bring a saucepan of lightly salted water to a boil and cook the farro for about 20 minutes, or until just tender.
- Drain and set aside.
- In a large ovenproof pan, heat 1/4 cup of olive oil and add the cherry tomatoes along with a pinch of salt.
- Cook for about 5 minutes, until the tomatoes are tender and just starting to pop.
- Set the tomatoes aside.
- Preheat the oven to 365 degrees and wipe the pan with paper towels.
- Put the flour in a shallow bowl.
- Season the flour with salt and pepper.
- Add 3 tablespoons of oil to the pan and heat over a medium burner.
- Dip the chicken in the flour and brown well, about 5 minutes on each side.
- Roast the chicken in the oven for about 12 to 15 minutes, or until the juices are clear.
- Take the chicken out of the oven and place on a plate.
- Pour the remaining olive oil into the pan and heat over medium heat, then add the garlic.
- After a minute or two, stir in honey, lemon juice, and oregano.
- Add the cooked farro, spinach, basil, and parsley and cook for a minute or two until the spinach is wilted.
- Season with salt and pepper.
- Transfer the Farro mixture to a large platter and place the chicken on top.
- Pour the tomato mixture over the chicken and farro mixture along with its juices and serve immediately.
Serving size: 1
Amount per serving:
Calories: 932Total fat: 55 gSaturated fatty acids: 12gTrans fat: 0gUnsaturated fat: 42 gCholesterol: 250 mgSodium: 555 mgCarbohydrates: 61 gFiber: 10 gSugar: 22gProtein: 57 g