Griddled chicken, kale and farro with creamy garlic and anchovy dressing from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blanched almonds for pine nuts.

  • dinnermints on October 15, 2018

    Good, but cooking the chicken this way was a pain. Ottolenghi has a better method - start it in the grill pan, then finish it in the oven. I've found it cooks more evenly that way. Or, for a weeknight, would just roast it next time. I also decreased the oil altogether by 2.5 T in the farro/kale part.

  • TrishaCP on November 26, 2017

    We really liked the combination of flavors of this dish. I agree with NikkiPixie that it uses sooooo many dishes though, especially for a weeknight. Since most of the components (the sauce, farro, and even the kale) can be done in advance, I'll probably tweak to make more sense for my routine, as I'll definitely make this again.

  • okcook on January 21, 2016

    An excellent dish! The flavour of the sauce is a perfect match to the rest of the components. It is easy to prepare. I used a butterflied game hen cooked in my little convection oven instead of the fried chicken thighs. I also cooked the kale stems, chopped them and included them with the cooked kale. I love the texture of the farro. Mine was done in 20 minutes. The kale and farro would make a good side for many dishes besides chicken. The recipe is going in my favourites list.

  • NikkiPixie on June 17, 2014

    Absolutely delicious. Never tried kale or farro before, both are fantastic. This recipe generated a lot of dishes though....

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