Warm salad of Roast Chicken, Farro and Sherry Vinegar
Recipe by Julie Le Clerc
12 chicken thighs or Maryland chicken
2 tsp dried oregano
Sea salt and freshly ground black pepper
¼ cup rinsed and drained
¼ cup currants (soaked in a little sherry vinegar to plump)
150g rocket or baby salad leaves
Heat oven to 180°C.
Place chicken thighs in a roasting pan. Pour over the sherry vinegar then drizzle with honey and olive oil. Scatter with dired oregano and season with salt and pepper. Roast for 30-40 minutes or until the chicken is golden brown and tests cooked, basting once or twice during cooking. Add a little chicken stock or water to the roasting pan if the liquid starts to dry out.
At the same time, add farro to a saucepan of boiling water and simmer for 20 minutes until just tender to the bite. Drain well and then place in a bowl.
Add almonds, capers, currants and extra virgin olive oil and toss well to combine. Season with salt and pepper, to taste. Lastly toss through the salad leaves.
Arrange farro salad on a platter and top with cooked chicken; drizzle with juices from the roasting pan.
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