Juicy and tender chicken thighs roasted with Capirete Pedro Ximenez sherry vinegar and Opito Bay raw bush honey with Girolomoni farro, Marcona almonds and Sabato salted capers. A fabulous explosion of flavour and great served as a main.
Serves 6
12 Mahy Farms chicken thighs
½ cup Capirete Pedro Ximenez sherry vinegar
2 tbsp Opito Bay raw bush honey
5 tbsp extra virgin olive oil (EVO)
2 tsp herbs (e.g. dried oregano-based herb mix)
Salt and freshly ground black pepper
1 cup Girolomoni farro
½ cup toasted almonds
¼ cup Pons capers, rinsed & drained
¼ cup currants (soaked in a little sherry vinegar to plump)
150g rocket or baby salad leaves
Heat oven to 180°C.
Place chicken thighs in a roasting pan. Pour over the sherry vinegar then drizzle with honey and two tablespoons EVO. Scatter with the herbs and season with salt and pepper. Roast for 30-40 minutes or until the chicken is golden brown and tests cooked, basting once or twice during cooking. Add a little chicken stock or water to the roasting pan if the liquid starts to dry out.
At the same time, add farro to a saucepan of boiling water and simmer for 20 minutes until just tender to the bite. Drain well and then place in a bowl. Add almonds, capers, currants and remaining EVO and toss well to combine. Season with salt and pepper, to taste. Lastly toss through the salad leaves. Arrange farro salad on a platter and top with cooked chicken; drizzle with juices from the roasting pan.
Recipe by Julie Le Clerc
Print