Farro with Harissa Carrots and Chicken

Serves 2-4
Time 35 minutes


½ cup farro, rinsed
500ml water
1 chicken breast
½ cup white wine
400ml cups chicken stock
½ bunch fresh thyme
2 bay leaves
1 clove garlic, sliced

1 tsp harissa paste
½ tsp pomegranate molasses
2 tbsp extra virgin olive oil
1 bunch baby carrots, tops reserved, washed
Salt and pepper


To serve
1 blood orange, cut into segments
Juice of ½ lemon
1 tbsp extra virgin olive oil
1 tbsp pistachios, roughly chopped
1 tbsp pomegranate seeds
Carrot tops, roughly chopped
2 tbsp mint leaves
2 tbsp parsley, roughly chopped
2 tbsp Greek yoghurt


Place rinsed farro in a saucepan with 500ml of water and a pinch of salt. Bring to boil, then reduce heat and simmer for 20-30 minutes. Taste test occasionally – farro is ready when it is still chewy but soft.

In another saucepan over low heat, add the chicken breast, white wine, chicken stock, thyme, bay leaves and garlic. Let simmer for 15-20 minutes until the chicken is tender. Once cool enough to handle, shred and set aside.

Preheat oven to 190°C.

Place harissa, pomegranate molasses, olive oil and a pinch of salt in a small bowl. Mix together well. Place carrots on a tray lined with baking paper. Coat with harissa paste mix, and use hands to mix together so every part of the carrot is covered. Place in oven and roast 12-15 minutes, or until carrots are still slightly crunchy.

Spread farro on the bottom of a serving dish. Layer carrots and chicken over the top, followed by the blood orange, a squeeze of lemon juice and a drizzle of olive oil. Top with pistachios, pomegranate, carrot tops, herbs and Greek yoghurt. Drizzle over some extra pomegranate molasses before serving, if desired.