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