Recipes / Curried Chicken Thighs with Fruity Faro

Make Curried Chicken Thighs with Fruity Faro

Curried Chicken Thighs with Fruity Faro


- 4 boneless, skinless chicken thighs
- 1 cup faro
- 2 teaspoons turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup raisins
- 1/4 cup diced dried apricots
- 1/4 cup diced dried figs
- 2 cloves garlic, minced
- 1/2 cup vegetable broth


1. Preheat oven to 375 degrees F.

2. In a small bowl, combine the turmeric, cumin, coriander, ginger, cinnamon, cardamom, black pepper, and sea salt.

3. Rub the spice mixture onto the chicken thighs and set aside.

4. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell peppers, raisins, apricots, figs, and garlic and sauté until the vegetables are softened, about 5 minutes.

5. Add the faro to the skillet and stir to combine.

6. Add the vegetable broth and bring to a simmer.

7. Place the chicken thighs on top of the faro mixture and transfer the skillet to the preheated oven.

8. Bake for 25-30 minutes, or until the chicken is cooked through and the faro is tender.

9. Serve the curried chicken thighs with the fruity faro. Enjoy!