A hearty and ancient grain dish with a modern twist. Cracked emmer, a nutritious and flavorful grain, pairs perfectly with tender chicken and roasted potatoes in this satisfying one-pot meal.
Ingredients:
- For the Pilaf:
- 1 cup cracked emmer
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup olive oil
- For the Chicken and Potatoes:
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
Instructions:
- Prep the Grains: Rinse the cracked emmer under cold water until the water runs clear. Set aside.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Toast the Grains: Add the cracked emmer to the pot and toast for 2-3 minutes, stirring constantly, until fragrant.
- Add Liquid and Spices: Pour in the chicken broth, cumin, coriander, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the emmer is tender.
- Prepare the Chicken and Potatoes: While the pilaf is simmering, season the chicken and potatoes with paprika, thyme, garlic powder, salt, and pepper.
- Combine and Cook: Add the chicken and potatoes to the pot with the pilaf. Stir to combine. Cover and cook for an additional 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Serve: Fluff the pilaf with a fork and serve hot. Garnish with fresh herbs, if desired.
Tips:
- For a richer flavor, use homemade chicken broth.
- Adjust the spice level to your preference.
- Serve with a side salad or yogurt for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this comforting and nutritious meal!