Moroccan-Spiced Stew with Braised Chicken Thighs, Tomatoes and Farro

Casey Barber

Moroccan-Spiced Stew with Braised Chicken Thighs, Tomatoes and Farro

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    3 tablespoons olive oil 1/4 teaspoon ground coriander
    1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1/4 teaspoon turmeric
    1/2 large onion, minced 1/4 teaspoon paprika
    1 cup farro 1/4 teaspoon cumin
    1 (28-ounce can) whole peeled tomatoes 1/4 teaspoon cinnamon
    1/4 teaspoon ground ginger 1 teaspoon kosher salt


    Prep: 10 min Total:
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    • 1

      In a large, high-sided skillet or sauté pan, heat the olive oil until shimmering over medium-high heat. Add the chicken thighs and cook, flipping after 2 minutes, until just browned. Remove the chicken and reserve.

    • 2

      Reduce the heat to medium. Add the onion and cook, stirring frequently, until softened but not browned, about 5 minutes.

    • 3

      Add the farro, tomatoes, spices, and salt, and return the browned chicken pieces to the pan. Bring to a simmer and cover. Cook, stirring occasionally, until the farro is tender, about 30 minutes. Season again with salt as desired.

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