dinner

Za'atar Roasted Chicken Thighs with Warm Farro and White Bean Salad

Name: Za'atar Roasted Chicken Thighs with Warm Farro and White Bean Salad
Ingredients: 125.8 g Chicken, broilers or fryers, thigh, meat and skin, raw; 17 g Farro, pearled, dry, raw; 75 g Beans, white, mature seeds, raw (rehydrated/cooked weight calculated); 60g Tomatoes, grape, raw; 100g Cucumber, with peel, raw; 93.4 g Onions, red, raw; 5g Seeds, sesame butter, tahini

Nutrition

735

kcal

Calories

43.49060215433516

Protein

74.9006992760021

Carbs

25.299999999999997

Fat

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Ingredients(7)

Chicken, broilers or fryers, thigh, meat and skin, raw125.8 g

Farro, pearled, dry, raw17 g

Beans, white, mature seeds, raw (rehydrated/cooked weight calculated)75 g

Tomatoes, grape, raw60g

Cucumber, with peel, raw100g

Onions, red, raw93.4 g

Seeds, sesame butter, tahini5g

Instructions

Preheat your oven to 400 deg F (200 deg C). Pat the chicken thighs dry and rub generously with za'atar seasoning and a pinch of salt. Place on a rimmed baking sheet and roast for 30-35 minutes until the skin is deeply golden and crispy, and the juices run clear.

While the chicken roasts, bring a pot of salted water to a boil and cook the farro until tender, about 20-25 minutes, then drain.

In a mixing bowl, toss the warm farro with cooked white beans, halved grape tomatoes, diced cucumber, and finely minced red onion.

Whisk the tahini with a splash of warm water and lemon juice to create a thin, nutty dressing; fold this into the grain salad.

Plate the farro salad as a base, top with the crispy roasted chicken thigh, and garnish with an extra sprinkle of sumac.