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Export 12 ingredients for grocery delivery
Step 1
Cook the farro
Step 2
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Step 3
Prepare the ingredients
Step 4
Meanwhile, wash and dry the fresh produce. Large dice the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime.
Step 5
Marinate the cucumber
Step 6
In a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add the diced cucumber and 1/4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
Step 7
Cook the carrots
Step 8
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to the pot of cooked farro; stir to combine. Wipe out the pan.
Step 9
Cook the chicken & make the sauce
Step 10
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
Step 11
Finish the farro & serve your dish
Step 12
To the pot of cooked farro and carrots, add the fromage blanc and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and sauce over the finished farro. Top with the marinated cucumber (discarding any liquid). Serve the remaining lime wedges on the side. Enjoy!
Step 13
Cook the farro
Step 14
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Step 15
Prepare the ingredients
Step 16
Meanwhile, wash and dry the fresh produce. Large dice the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime.
Step 17
Marinate the cucumber
Step 18
In a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add the diced cucumber and 1/4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
Step 19
Cook the carrots
Step 20
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to the pot of cooked farro; stir to combine. Wipe out the pan.
Step 21
Cook the chicken & make the sauce
Step 22
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
Step 23
Finish the farro & serve your dish
Step 24
To the pot of cooked farro and carrots, add the fromage blanc and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and sauce over the finished farro. Top with the marinated cucumber (discarding any liquid). Serve the remaining lime wedges on the side. Enjoy!