One Pan Chicken and Farro with Butternut Squash, Chickpeas, and Dates

One Pan Chicken and Rice with Butternut Squash, Chickpeas, and Dates

• 1 lb bone in, skin on chicken thighs

• salt

• 2 Tbs. olive oil

• 1/2 onion, thinly sliced

• 2 cloves garlic, minced

• 1 1/2 tsp. coriander

• 1 tsp ground cinnamon

• 2 tsp.ground cumin

• 2 cups butternut squash, cubed

• 1 15 oz can chickpeas, drained and rinsed

• 1/4 cup chopped dates

• 3/4 cup farro

• 3/4 cup stock

• Sliced lemon and thyme for garnish

Preheat oven to 400°F.

Liberally sprinkle the chicken thighs with salt.

In a cast iron skillet or oven safe saute pan, warm the olive oil over medium heat. Brown the chicken skin side down until crispy, about 5 to 7 minutes. Remove chicken and set aside.

Drain all but 2 tablespoons of fat from the same pan. Add the onion and saute for 4 to 6 minutes or until soft and translucent. Add the garlic, followed by the coriander, cinnamon, and cumin. Mix well. Add the butternut squash and cook over medium low until the squash is barely fork tender, about 3 to 5 minutes. Add the chickpeas, dates, rice, farro, and large pinch of salt and mix well. Pour in the stock. Nestle the chicken thighs on top of the pan, sprinkle with thyme and lemon slices. Roast the chicken for about 25 to 30 minutes or until chicken is golden brown and reads 165°F on a meat thermometer, and the farro is cooked through.

Let chicken rest for 5 minutes then garnish with more fresh herbs and flaky sea salt and serve warm

Makes about 4 servings.