Servings 4-6
DescriptionRoasted chicken with farro, spring vegetables, and Meyer lemon relish
IngredientsChicken:
2 lbs chicken thighs, trim fat
1/2 bunch thyme, pick from stem
1/2 bunch parsley, wash and chop
1/2 bunch cilantro, wash and chop
3 oz garlic, minced
2 oz fennel seeds
2 oz red chili flakes
2 cups orange juice
1 cup lemon juice
1 cup extra-virgin olive oil
Salt
Pepper
Vegetables:
1 cup farro
2 oz cipollini onions, thaw
1 lb rainbow carrots, peel, cut into bite size cubes
1 cup sugar snap peas, trim ends, cut in halves
1 lb mushrooms, remove ends, cut into quarters
1 ea green onions, wash, slice thin
2 Tbsp garlic powder
1 Tbsp paprika
Extra-virgin olive oil
Salt and pepper
Relish:
2 each Meyer lemon, wash, cut small dice
2 cups sugar
1 bunch parsley, wash, chopped
4 oz shallots, fine dice
2 oz red chili flakes
2 cups white wine
2 cups lemon juice
1. In a bowl mix the lemon juice, orange juice, parsley, shallots, red chili flakes, white wine vinegar, sugar, extra-virgin olive oil, and salt. Pour over chicken and let marinade overnight in refrigerator.
2. In a separate bowl, combine Meyer lemon and sugar. Let sit overnight. Add parsley, shallots, white wine, and red chili flakes next day.
3. Remove chicken from fridge and bring to room temperature. Roast in oven at 400°F for 25-30 minutes or until reaching internal temperate of 165°F.
4. Add 1 cup of water to the farro and steam for 30 minutes.
5. Season all vegetables with sunflower oil, paprika, garlic powder, salt, and pepper. Roast for 20 minutes at 400°F.
6. Fold roasted vegetables into farro, add extra-virgin olive oil. Season with salt.
7. For plating, 5 oz farro with vegetables on bottom. Add 5 oz of cooked chicken on farro. 1 oz of relish on top of chicken.