The gluten-free and dairy-free recipe comes from Cobrdova’s new cookbook, A Whole New Way to Eat, which features more than 135 healthy dishes she developed for the About Life chain of wholefood stores.
“In my teenage years, I spent my summer holidays in Greece, where I got to eat the most incredible food, all made with quality seasonal ingredients,” she says in the recipe introduction.
“I loved the Greek lemon chicken soup: this dish is based on that flavour combination and served with farro and greens to make a substantial meal.”
Greek Lemon Chicken with Farro & Wild Rocket
Prep time: 20 minutes, plus overnight soaking
Cooking time: 1 hour
200g (1 cup) farro (spelt)
60ml (¼ cup) olive oil
4 chicken Marylands (leg quarters), about 1.5 kg
1/3 cup garlic cloves, finely chopped
500ml (2 cups) Bone Broth (recipe in book) or Nourishing Vegie & Potato Broth (recipe below)
80ml (1/3 cup) lemon juice
½ teaspoon each salt and freshly ground black pepper
1½ tablespoons finely chopped sage leaves
¼ cup thyme leaves, plus a little extra to serve
1 tablespoon dried oregano
2 eggs, lightly beaten
2 large handfuls rocket (arugula)
1 teaspoon lemon zest
Extra virgin olive oil, for drizzling
Put the farro in a bowl, cover with cold water and soak overnight.
The following day, preheat the oven to 180C (350F).
Heat the olive oil in an ovenproof frying pan over high heat. Cook the chicken until golden all over. Remove and set aside.
Add the garlic to the same pan and stir for 1–2 minutes until golden. Drain the farro and add to the pan with the chicken, broth and 250ml (1 cup) of water. Bring to the boil, then add the lemon juice, salt, pepper and herbs and stir to combine.
Cover the pan with a lid or foil and bake for 40–50 minutes until the farro is tender.
Remove the pan from the oven and gently stir the egg through the farro. Bake, uncovered, for another 10 minutes or until the egg is creamy but not scrambled.
Remove from the oven and fold the rocket and lemon zest through. Sprinkle with the extra thyme and a drizzle of olive oil and serve immediately.
Nourishing vegie & potato broth
Prep time: 10 minutes
Cooking time: 2½ hours
3 celery stalks
3 carrots, unpeeled
3 sebago potatoes, scrubbed
1 tablespoon grated fresh ginger
2 tablespoons apple cider vinegar
1 bunch kale stalks
2 teaspoons pink Himalayan salt
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 large pieces kombu
1 leek, halved and sliced
1 sweet potato (about 400g), scrubbed and quartered
100g dried shiitake mushrooms
1 tablespoon white (shiro) miso, to serve
Combine all the ingredients in a large saucepan or stockpot. Add about 1 litre (4 cups) of water or a little more if necessary, making sure the ingredients are well covered. Bring to the boil over high heat, then reduce the heat to the lowest setting possible and cook for 2 hours. Strain and discard the solids.
Serve ladled into four bowls, topped with a teaspoon of miso in each bowl.
Store in an airtight container in the fridge for up to 1 week or freeze in small containers for up to 3 months.
Note: Potatoes are great in broths for gut health. Shiitake mushrooms provide immunity and miso is fermented for further gut-health benefits.
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