Creamy Coconut Farro with Chicken

We're celebrating harissa!

We've had an all-purpose harissa marinade.

We've had a favorite, Harissa Cheddar Crackers.

And now ... chicken and farro and cauliflower, oh my!

First, know that harissa can do no wrong. Second, it can be a wee bit spicy. So make sure you pick one that suits your spice taste. Third, harissa + coconut milk = good stuff.

Couple notes: You can use full-fat or lowfat coconut milk. You choose how creamy you want the dish. I love this with cauliflower; I think it goes really well with harissa. You could add carrots, too, or instead, or broccoli. Use what you love. Just keep whatever option you pick in larger chunks so it doesn't get mushy.

Creamy Coconut Farro with Chicken

Yield: 4 - 5 servings

Ingredients

Chicken 2 lbs boneless, skinless chicken thighs

Paprika, optional

Salt and pepper

1 1/2 cup semi-pearled farro

Chicken bouillon

Salt and pepper

1 medium yellow onion (diced)

1 - 3 cloves garlic, smashed and chopped (use more if you like a bigger garlic kick)

1 yellow pepper, chopped

1 small head cauliflower, broken into 1 - 2 inch bites

1 can (13.5 oz) coconut milk (full-fat will give you creamier mouth feel)

1/3 harissa paste (adjust based on heat preference)

To finish:

Fresh cilantro and 1 lime (cut into wedges)

Instructions

Sear the chicken:

Season one side of the chicken with salt and pepper, and paprika, if using.

Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Add the chicken to the pan in a single layer and season the top sides. Sear until golden brown on all sides (about 5 minutes)

Remove chicken and set aside on a plate.

Start the farro:

Turn down the heat to medium. Add the bouillon, diced onion, garlic and chopped pepper to the remaining oil, cooking for 3 to 4 minutes until softened and fragrant. Add uncooked farro, stirring to coat and toast until fragrant, about 3 minutes. Add cauliflower and stir to coat. Cover and cook for 5 minutes. Stir, and scrape any brown bits that might be sticking to the bottom.

Pour in the coconut milk and stir, again scraping the bottom to mix well. Add 1 1/2 cans full of water to the pan. Stir again, and cover, letting simmer for 10 minutes.

Meanwhile, take your harissa paste and smear it all over the partially cooked chicken you've set aside. Do your best, but it's okay if not every piece is fully coated (hint: I use the back of a spoon for this).

After 10 minutes, stir the grains and nestle the chicken pieces into the pan. Pour in any accumulated juices and harissa remaining on the plate into the pan. Bring the mixture to a light simmer, cover and turn the heat to low. Simmer for 25 minutes or until farro is cooked through.

Finish and serve:

Remove from heat and let sit covered for 5 minutes to absorb any remaining liquid. Stir in a generous squeeze of fresh lime juice. Ladle into bowls and top with fresh cilantro. Enjoy!