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Chicken Farro Skillet with Green Olives and Preserved Lemon

Chicken Farro Skillet with Green Olives & Preserved Lemon

Short on time? This Chicken Farro Skillet with Green Olives & Preserved Lemon is here for you. Featuring juicy chicken thighs baked in a bed of flavorful farro, this one-dish wonder delivers restaurant decadence for a fraction of the cost.
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Course Main Course
Servings 2

Equipment

  • Cast iron skillet

Ingredients
  

  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1 preserved lemon finely chopped
  • 1 large clove garlic minced
  • 1/4 cup fresh mint finely chopped
  • 2 tbsp honey
  • 2 tsp Dijon mustard heaping
  • 2 tsp whole grain mustard heaping
  • 1 tsp salt divided
  • 4-6 skin-on, bone-in chicken thighs
  • 1/4 tsp saffron threads
  • 2 shallots peeled, halved and thinly sliced
  • 1 cup farro
  • 2 cups low sodium chicken broth
  • 1/2 cup green olives pit removed, halved
  • 2 tbsp fresh parsley finely chopped
  • 1/4 cup sunflower micro-greens
  • Lemon wedges for serving

Instructions
 

  • Pour the olive oil into a large bowl. Add the lemon juice, preserved lemon, garlic, mint, honey, both mustards, and half of the salt. Whisk to combine. Place the chicken thighs in the bowl and toss to coat. Cover and chill for at least an hour.
  • While the chicken is marinating, place the saffron in a mortar and pestle along with a pinch of salt. Grind until a fine powder forms. Transfer the powder to a small bowl and cover with boiling water (roughly 2 tbsps and no more than a 1/4 cup). Set aside to steep.
  • Once the hour has passed, preheat the oven to 400°F. In a large cast-iron skillet, heat a quarter-sized amount of olive oil over medium-high heat until nearly smoking.
  • Take the chicken thighs out of the marinade and place them in the skillet, fat-sized-down. Reserve the marinade. Sear the chicken on both sides until just golden. We're not trying to cook the chicken, we just want to render some of the fat out and get some color on the thighs. Once golden, transfer the thighs to a plate and set aside.
  • Reduce the heat to medium-low and add the shallots along with a pinch of salt. Saute until just softened, about five minutes. Add the farro and saute until it turns a slightly darker shade and gives off a nutty aroma.
  • Pour the stock into the skillet and add the reserved marinade, the remaining salt, the saffron and its steeping liquid, and the green olives. Stir to combine. Increase the heat and bring the mixture to a boil. Let cook for 2-3 minutes before adding the chicken thighs back into the skillet. Transfer the skillet to the oven and bake for 25-30 minutes, rotating once halfway.
  • Once the farro is tender and most of the liquid has been absorbed, take the skillet out of the oven and let stand for 10 minutes before serving. Garnish with fresh parsley, sunflower micro-greens, and fresh lemon wedges.
Keyword chicken, farro, green olives, honey mustard, preserved lemons, skillet