Harissa Chicken Bowl

🥘 Ingredients

• pearled farro 1 ½ cups
• salted water 2 qt
• chicken thighs 1 ½ lb
• harissa 3 Tbs
• plain yogurt ¼ cup
• garlic 3 cloves
• kosher salt 1 tsp
• cauliflower 1 head
• olive oil 3 Tbs
• ground cumin 1 tsp
• kosher salt ¾ tsp
• flat-leaf parsley ½ cup
• preserved lemon 1 Tbs
• toasted almonds 0.33 cup
• lemon 1

1. 1

   Farro is not rice.
2. 2

   Boil pearled farro in salted water 25 min , until the grains are tender but still pop, then drain and spread them out to steam dry.
3. 3

   Marinate chicken thighs in harissa , plain yogurt , garlic and kosher salt in the fridge 45 min .
4. 4

   Roast @&( timer on a sheet pan at 450°F (230°C) 22 min , until the edges of the marinade blacken, then 5 min and slice thick.
5. 5

   Roast cauliflower tossed with olive oil , ground cumin and kosher salt at 450°F (230°C) 25 min , cut sides down and not turned, until those faces are properly brown.
6. 6

   Spread @&( timer across four bowls, lay @&( timer and @&( timer over it, and finish with flat-leaf parsley , preserved lemon , toasted almonds and lemon .