>> title: Harissa Chicken Bowl
>> category: Rice, Beans & Grains
>> tags: chicken, cauliflower, farro, harissa, sheet pan, bowl
>> counters: The Bowl Shop
>> aka: harissa chicken bowl, harissa bowl, spicy chicken bowl, north african chicken bowl, mediterranean bowl, farro bowl, grain bowl, power bowl
>> pairs-with: harissa, tahini-sauce, hummus
>> servings: 4
>> time: 1 hr 30 min
>> slack: forgiving — the marinade only improves overnight, and the cauliflower will take another five minutes gladly

>> step: Farro is boiled loose in far more water than it can drink and drained. At a pilaf ratio the middle stays chalky.
Farro is not rice.

>> step: boil 25 min, drain, steam dry
Boil @pearled farro{1 1/2%cups}(280 g) in @salted water{2%qt}(1.9 L) ~boil{25%min}, until the grains are tender but still pop, then drain and spread them out to steam dry.

>> step: marinate 45 min in the fridge
Marinate @chicken thighs{1 1/2%lb}(680 g; boneless) in @harissa{3%Tbs}(45 mL), @plain yogurt{1/4%cup}(60 mL), @garlic{3%cloves}(grated) and @kosher salt{1%tsp} in the #fridge{} ~marinate{45%min}.

>> step: roast 450°F (230°C) 22 min, rest 5 min
Roast @&(~1)chicken{} on a #sheet pan{} at 450°F (230°C) ~roast{22%min}, until the edges of the marinade blacken, then ~rest{5%min} and slice thick.

>> step: roast 450°F (230°C) 25 min, cut sides down
Roast @cauliflower{1%head}(900 g; broken into florets with a flat cut side) tossed with @olive oil{3%Tbs}(45 mL), @ground cumin{1%tsp} and @kosher salt{3/4%tsp} at 450°F (230°C) ~roast{25%min}, cut sides down and not turned, until those faces are properly brown.

>> step: build it, chicken and cauliflower over the farro
Spread @&(~4)farro{} across four bowls, lay @&(~2)harissa chicken{} and @&(~1)roasted cauliflower{} over it, and finish with @flat-leaf parsley{1/2%cup}(chopped), @preserved lemon{1%Tbs}(minced), @toasted almonds{1/3%cup}(40 g; chopped) and @lemon{1}(in wedges).