Harissa-Yogurt Marinated Chicken and Farro Bowls

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"Popped into @ellwoodsrva to source a quick and healthy dinner option and noticed this bag of organic Farro, Broccoli, Carrots & Chickpeas from @CascadianFarm. #ad @thefeedfeed Read on to the fine print to see “always USDA certified organic and have great taste: Our love of delicious, uncomplicated food comes from what Mother Nature has already perfected: wholesome, organic ingredients.” So I got to concocting and created recipe for Harissa - Yogurt Marinated Chicken and Farro Bowls that I'm pretty proud of... #CascadianFarm #PoweredByPlants #feedfeed"
-- @fforfood

A Note from Feedfeed

This nutritious chicken dish is ideal for weeknight meals; roasted chicken thighs with a harissa and yogurt marinade, then placed over a bed of vegetables and farro. Swap out the farro and add quinoa to make this meal gluten-free. 

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  • Recipe Card
Prep time: 30mins
Cook time: 30mins
Serves or Makes: 2

Recipe Card

ingredients

  • 2 chicken thighs, bone-in, skin-on
  • 5 tablespoons harissa, divided
  • 1/4 cup Greek yogurt
  • 1/2 teaspoon kosher salt
  • 8 ounces farro or quinoa
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 clove of garlic, smashed
  • 1 head broccoli
  • 2 teaspoons honey
  • 2 teaspoons lemon juice
  • to taste salt
  • pepper, to taste
  • 1 cup baby arugula
  • 1/4 cup red onion, chopped
  • 1 teaspoon fresh mint leaves, finely chopped
  • 2 carrots, peeled and sliced into coins
  • 1 can chickpeas, drained and rinsed

Method

  • Step 1

    Preheat oven to 425°F degrees. Pat chicken dry with paper towels. Line a baking sheet with foil.

  • Step 2

    Mix 2 tablespoons harissa, yogurt and ½ teaspoon salt in a medium bowl. Add chicken thighs, coat thoroughly and set aside.

  • Step 3

    Place chicken on baking sheet. Bake for 30 minutes or until internal temperature reaches 165°F.

  • Step 4

    Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook for 3 minutes. Add farro or quinoa, broccoli, carrots and chickpeas, cover and cook 6 to 9 minutes until cooked through, stirring occasionally. Set aside to cool briefly.

  • Step 5

    In a small bowl whisk together remaining 3 tablespoons olive oil, remaining 3 tablespoons harissa, honey, lemon juice, salt and pepper to taste.

  • Step 6

    Toss farro blend with arugula, red onion and harissa-honey dressing. Divide evenly into 2 wide bowls. Top each bowl with a chicken thigh and a flurry of chopped mint leaves.