Haehnchen-Farro-Bowl mit Zucchini und Zitronentahini

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 500 ml vegetable broth
• 200 g farro
• 30 ml olive oil
• 2 zucchini (halved lengthwise, sliced into half-moons)
• salt
• 300 g chicken thighs (boneless, cut into strips)
• 5 g paprika
• 2 g garlic powder
• 2 g cumin
• 30 ml tahini
• 1 lemon (juiced)
• 1 garlic cloves (grated)
• 45 ml warm water
• 100 g cherry tomatoes (halved)
• 5 g parsley (fresh, chopped)

Steps

1. Bring vegetable broth (500 ml) to a boil in a small pot. Add farro (200 g), cover, reduce heat, simmer ⏲ 20 minutes until tender. Drain any excess liquid.
2. While the grain cooks, heat olive oil (15 ml) in a large pan over medium-high. Add zucchini (2) in a single layer, season with salt, cook undisturbed ⏲ 3 minutes until golden on one side. Stir and cook ⏲ 2 minutes more. Remove and set aside.
3. Toss chicken thighs (300 g) with paprika (5 g), garlic powder (2 g), cumin (2 g), and salt. Heat another olive oil (15 ml) in the same pan over medium-high. Sear chicken ⏲ 3 minutes, stir, cook ⏲ 2 minutes more until cooked through.
4. Whisk together tahini (30 ml), the juice of lemon (1), garlic cloves (1), and warm water (45 ml) until smooth and pourable. Season with salt.
5. Serve bowls of grain topped with zucchini, chicken, and cherry tomatoes (100 g). Add chopped parsley (5 g). Tahini dressing on the side for everyone — Cozy can dip as she likes.