HARISSA APRICOT CHICKEN

Directions

1. 1
   COOK FARRO Bring a medium pot of lightly salted water to a boil.
2. 2
   Add farro to boiling water. Stir, then reduce heat to medium low. Cook 30 minutes, or until tender*, stirring occasionally. Strain farro; shake off excess water. Return to pot.
3. 3
   Drizzle with 1 teaspoon olive oil.
4. 4
   Add smoky applewood spice blend. Stir to coat.PREP
5. 5
   Remove and discard any thick center stems* from green kale**. Roughly chop leaves into bite-size pieces. Mince garlic. Roughly chop roasted almonds.SEASON & COOK CHICKEN Pat chicken cutlets dry with paper towels. Season with salt, pepper, and a generous pinch of harissa seasoning.
6. 6
   Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat.
7. 7
   Add chicken to hot pan. Cook 3-5 minutes on each side, or until fully cooked.
8. 8
   Transfer chicken to a cutting board.MAKE SAUCE
9. 9
   Heat apricot jam, vegetable stock concentrate, remaining harissa seasoning, 1 tablespoon butter, and about 2 tablespoons water in a medium sauté pan over medium heat. Bring to a simmer. Cook 3-4 minutes, or until sauce has slightly thickened, stirring occasionally.
10. 10
    Remove from heat. SAUTÉ KALE & FINISH FARRO Return pan used for chicken to stovetop over medium heat.
11. 11
    Add kale, garlic, currants, and 2 tablespoons water. Season with salt and pepper. Cook 1-2 minutes, or until kale is slightly wilted and garlic is fragrant, stirring occasionally.
12. 12
    Transfer kale, garlic, and currants to pot with farro. Stir to combine. Season with salt and pepper to taste.PLATE YOUR DISH
13. 13
    Cut chicken cutlets into 5-7 slices each. Divide smoky farro with kale and currants between plates. Top with chicken. Spoon harissa apricot sauce over top.
14. 14
    Garnish with almonds. Enjoy!