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

Casey Barber

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Ingredients

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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