Dinner · Mediterranean · 20 min
Za'atar Roasted Chicken Thighs with Warm Farro and White Bean Salad
- Calories
- 681
- Protein
- 39g
- Carbs
- 72g
- Fat
- 28g
Ingredients
- 125.8 g chicken thigh with skin
- 1 tbsp za'atar spice blend
- 0.3333 tsp extra virgin olive oil
- 0.25 tsp salt
- 17 g pearled farro
- 174.1 g canned white beans
- 60 g grape tomatoes
- 100 g cucumber
- 93.4 g red onion
- 5 g tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 0.5 tsp ground sumac
Method
- 01Preheat oven to 400°F (200°C).
- 02Pat chicken thigh dry with paper towels. Rub with olive oil, 2 tsp of za'atar seasoning, and half of the salt. Place on a rimmed baking sheet.
- 03Roast chicken in the oven for 30 to 35 minutes until the skin is golden brown, crispy, and a meat thermometer inserted into the thickest part registers at least 165°F (74°C).
- 04While chicken roasts, bring a small pot of salted water to a boil. Add farro and cook for 20 to 25 minutes until tender, then drain thoroughly.
- 05In a medium bowl, combine warm farro, rinsed white beans, halved grape tomatoes, diced cucumber, and minced red onion.
- 06In a small bowl, whisk together tahini, lemon juice, warm water, remaining za'atar seasoning, and remaining salt until smooth and pourable.
- 07Fold the tahini dressing into the farro and bean salad mixture until evenly coated.
- 08Plate the warm farro salad on a dish, place the crispy roasted chicken thigh on top, and garnish with ground sumac before serving.
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