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Dinner Illustrated

Recipe to Make Now:

Pomegranate-Glazed Chicken with Warm Farro Salad

Notes for the Cook

  • A glaze of spiced pomegranate molasses adds a new dimension to simple pan‐roasted chicken.
  • The Mediterranean‐inspired ingredients in our farro salad complement the pomegranate glaze on the chicken.
  • We prefer the flavor and texture of whole farro; pearled farro can be used, but the texture may be softer. Do not use quick‐ cooking or presteamed farro (read the ingredient list on the package to determine this) in this recipe. The cooking time for farro can vary greatly among different brands, so we recommend beginning to check for doneness after 10 minutes.

Recipe

Serves 4
Total time: 1 hour

1 1/2 cups whole farro
Salt and pepper
4 (10- to 12-ounce) bone-in split chicken breasts 
3 tablespoons extra-virgin olive oil
6 tablespoons pomegranate molasses
1 teaspoon ground cinnamon
1 shallot
1 lemon
2 tablespoons plain Greek yogurt
1 English cucumber
6 ounces cherry tomatoes
Fresh mint

  • Cook Farro

    1. Cook Farro: Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Bring 4 quarts water to boil in Dutch oven. Add farro and 1 tablespoon salt, return to boil, and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro, spread in second rimmed baking sheet, and let cool completely, about 15 minutes.

  • Prep and Sear Chicken

    2. Prep and Sear Chicken: While farro cooks, trim chicken and cut each breast in half crosswise. Pat dry with paper towels and season with salt
    and pepper. Heat 1 teaspoon oil in 12‐inch skillet over medium‐high heat until just smoking. Place chicken, skin side down, in skillet and cook until well browned, 6 to 8 minutes. Transfer chicken, skin side up, to prepared rack.

  • Roast Chicken

    3. Roast Chicken: While chicken sears, combine pomegranate molasses, cinnamon, and 1/8 teaspoon salt in bowl. Brush top of browned chicken
    skin with half of pomegranate glaze. Transfer to oven and roast for 10 minutes. Brush chicken with remaining pomegranate glaze and continue to roast until chicken registers 160 degrees, 5 to 10 minutes. Cover with aluminum foil and let rest.

  • Make Vinaigrette

    4. Make Vinaigrette: While chicken roasts, mince shallot and squeeze 2 tablespoons lemon juice. Whisk yogurt, shallot, lemon juice, remaining 8 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl; set aside.

  • Prep Vegetables

    5. Prep Vegetables: Cut cucumber in half lengthwise, then seed and cut into 1/4‐inch pieces. Halve tomatoes. Chop 1/4 cup mint.

  • Finish Dish

    6. Finish Dish: Add cooled farro, cucumber, tomatoes, and mint to bowl with vinaigrette, toss gently to combine, and season with salt and pepper to taste. Serve with chicken.