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Categories:
lemons oregano garlic kosher salt ground cumin ground turmeric black pepper olive oil chicken tomatoes onion red bell pepper zucchini Buratta Cheese farro salt water
Viewed: 38 - Published at: 6 years agoIngredients
- 2 Lemons, juice and zest
- 2 teaspoons Dried Oregano
- 6 cloves Garlic, pressed
- 2 tablespoons Kosher Salt
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 teaspoon Black Pepper
- 1 cup Olive Oil
- 3 pounds Chicken Thighs (Boneless)
- 4 Tomatoes
- 1 Onion, thick sliced
- 1 Red Bell Pepper, cut into 3-5 pieces
- 2 Zucchini or Summer Squash, cut in half lengthwise
- 12 ounces Buratta Cheese
- 1 1/2 cups Farro
- 1 tablespoon Salt
- 4 cups Water
Method
- Marinade: Mix first 8 ingredients in a bowl until combined. Divide mixture, use 1/2 for chicken and vegetables and 1/2 for the farro (see directions below).
- Chicken and Vegetables: Pat chicken dry and prep vegetables and place half of the marinade on chicken and vegetables save other half for the farro. Prepare grill or grill pan, would be ideal to have one side high heat and the other low heat. Cook chicken thighs on hot grill until nicely browned about 6-8 minutes, turning once. Transfer to cooler part of the grill or 350 F oven and cook slowly an additional 5 minutes for boneless and 10-15 minutes for bone-in chicken is cooled through and flesh is no longer pink in center.
- Grill tomatoes cut side up, zucchini cut side down, pepper skin side down and onions flat. Cook about 5 minutes per side or until cooked. Cut into smaller pieces once cooked and serve with chicken and farro and top with buratta and some course salt if desired or an extra squeeze of lemon juice.
- Farro: In a sauce pan (2-3 qt) bring 4 cups of water and 1 tbsp salt to boil. Add farro and cook until tender, 25-30 minutes. Drain and place in a bowl. Add half of marinade and toss until combined.
