This herbed farro is reminiscent of Middle Eastern tabbouleh – try stirring in some diced tomato and cucumber if you have them on hand.
1⁄4 cup fresh lime juice plus 1 tbsp zest, divided
2 tbsp pomegranate molasses
4 boneless, skinless chicken breasts (20 oz total)
3⁄4 tsp sea salt, divided
1⁄4 tsp fresh ground black pepper, divided
1⁄4 tsp ground cumin
1⁄4 tsp ground coriander
Olive oil cooking spray
1 cup farro, rinsed
1⁄4 cup fresh cilantro leaves, finely chopped
1⁄4 cup fresh mint leaves, finely chopped
2 tbsp pomegranate seeds, optional
In a medium baking dish, whisk together lime juice and molasses. Add chicken and marinate at room temperature for 15 minutes, turning over halfway. Shake off and discard marinade. Season chicken with 1⁄4 tsp salt, 1/8 tsp pepper, cumin and coriander. Position oven rack about 6 inches below heating element and preheat broiler to high. Mist a grated broiler pan with cooking spray and place over a large foil-lined baking sheet. Arrange chicken on broiler pan and broil until no longer pink in thickest part and juices run clear, turning over halfway, about 12 to 14 minutes. (NOTE: Watch carefully to prevent burning; switch to baking in a 350°F to 400°F oven if molasses appears to be burning.)
Meanwhile, to a medium saucepot, add farro, 1⁄4 tsp salt and 2 cups water; cover and bring to a boil. Reduce heat to low, cover and simmer until farro is tender and liquid is absorbed, about 30 minutes. Drain in a colander and transfer farro to a large bowl. Stir in lime zest, remaining 1⁄4 tsp salt, remaining 1/8 tsp pepper, cilantro, mint and pomegranate seeds (if using). Serve chicken with farro.
Za’atar, a Middle Eastern spice mix made of dried herbs and seeds such as sumac, thyme and sesame, is the seasoning du jour, popping up on menus in the hottest restaurants. Here, we make our own to flavor lemon-kissed chicken, which pairs perfectly with cilantro hummus and tangy pickled radishes.
This intensely flavorful dish is a cross between two classic French meals: beef bourguignon and coq au vin. For best results, use a good-quality red wine – ideally, Burgundy. If you have butcher’s twine on hand, use it to tie the thyme sprigs together for easy removal once the stew is done.
Lime, honey and roasted red peppers are combined to make a savory-sweet glaze for our modern take on meatloaf. Bake the meatloaves on the bottom rack and the potatoes on the top rack so they’ll be done at the same time. If you have some chopped fresh cilantro on hand, add as a colorful garnish.