Warm chicken, farro and hazelnut The more robust grains, such as farro and pearl barley, are ideally suited for winter salading: tasty, nutritious and filling, they just need a little help from their supporting cast to reach their full effect. This feisty salad is a bit of a joy, which throughout the darker months has been bringing a little sunshine to my supper table for years. Serves 4 2 large chicken thighs, on the bone but skinned 200g farro 2 carrots, topped, tailed and peeled 1 small onion, peeled 1 small head broccoli 2 tbsp sherry vinegar 5 tbsp extra virgin olive oil 1 garlic clove, finely chopped Juice of half a lemon Large handful of rocket Handful of flat leaf parsley, roughly chopped Large handful of hazelnuts (skin off), crushed roughly Salt and black pepper 1 Put the chicken thighs, farro, carrots and onion into a large pan and cover with cold water, plus 2-3cm. Pop a lid on and bring to the boil, then turn down to a simmer for about 40 minutes until the farro is cooked, while still retaining a bit of bite. 2 Meanwhile, chop the broccoli into small florets and, when you think the farro is cooked, throw them into the pot too, put the lid back on and turn the heat right up to full whack. 3 After 2-3 minutes the broccoli will be cooked al dente. Now strain the whole lot into a colander. Pick out the chicken thighs, carrot and onion. Throw the onion away, and give it all a bit of a shuffle so the broccoli is not being squashed by the farro. 4 Tear the chicken into bite-size pieces, discarding the bone, and cut the carrot into similar-size chunks. 5 In a small bowl whisk together the vinegar with the oil, garlic, lemon juice and seasoning. 6 Put the rocket on the chopping board and just make 3-5 random chops: the result should be slightly smaller-size leaf shapes, not chopped rocket (big difference!). 7 Tip the contents of the colander into a big mixing bowl and season well. Throw in the parsley, rocket and most of the hazelnuts, then pour over dressing, giving it all a good toss. Taste the whole lot for seasoning before serving up with the last of the hazelnuts scattered on top.
Posted on: Fri, 07 Jun 2013 09:16:48 +0000
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