Name: Slow-Cooker Mediterranean Chicken and Farro
Yield: 1211.75 grams
Ingredients: 2 tablespoons olive oil; 4 (6-oz.) bone-in, skin-on chicken thighs; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; Cooking spray; 3 cups unsalted chicken stock; 1/2 cup of pearled Farro (104 g) such as Bob's red mill; 1/2 cup chopped shallots; 10 pitted Castelvetrano olives, sliced; 1.5 tbsps (drained) of capers, canned (13 g); 1/2 cup finely chopped fresh flat-leaf parsley; 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice; 1 garlic clove, grated; 1/4 teaspoon crushed red pepper; Fresh flat-leaf parsley leaves, for garnish; 1/4 cup toasted almonds, finely chopped

Ingredients

or2 tablespoons olive oil

or4 (6-oz.) bone-in, skin-on chicken thighs

or1/2 teaspoon kosher salt, divided

or1/2 teaspoon black pepper, divided

orCooking spray

or3 cups unsalted chicken stock

or1/2 cup of pearled Farro (104 g) such as Bob's red mill

or1/2 cup chopped shallots

or10 pitted Castelvetrano olives, sliced

or1.5 tbsps (drained) of capers, canned (13 g)

or1/2 cup finely chopped fresh flat-leaf parsley

or1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice

or1 garlic clove, grated

or1/4 teaspoon crushed red pepper

orFresh flat-leaf parsley leaves, for garnish

or1/4 cup toasted almonds, finely chopped

Preparation

tep 1 Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook chicken until browned, about 2 minutes per side. Set aside. Step 2 Coat a 5-quart slow cooker with cooking spray. Stir together stock, farro, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in slow cooker. Top with chicken; sprinkle with olives and capers. Cover and cook on low until a thermometer inserted in chicken registers 165°F, 7 to 8 hours. Step 3 Remove chicken from slow cooker. Add chopped parsley, almonds, lemon zest and juice, garlic, and red pepper to farro mixture; stir until creamy. Garnish servings with parsley leaves.

Serves 4 (serving size: 1 thigh and .33 cups farro)

Nutritional information

	Per 100 g	Per portion (303 g)	% DRI
Energy	115 kcal	349 kcal	17 %
Fat	7 g	20 g	31 %
Fatty acids, total saturated	1 g	4 g	18 %
Cholesterol	14 mg	41 mg	14 %
Sodium	105 mg	317 mg	13 %
Carbohydrate	9 g	27 g	9 %
Sugars	1 g	2 g
Fiber	1 g	2 g	8 %
Protein	5 g	16 g

Recipes ofanjee barber

Let food be thy medicine

Slow-Cooker Mediterranean Chicken and Farro

Monday, June 08, 2020