Roast Moroccan Spiced Chicken with Honey and Harissa Farro Salad

This combination is spot on! The warm spices on the chicken and the roasted root vegetables scream winter. I did not use a whole chicken. I used bone-in breasts. I put the juice lemon halves and garlic clove into the roasting pan. After I sliced the chicken, I basted it with the pan juices. I did not use farro, I used a microwave rice that I love, Seeds of Change seven whole grains. Smitten Kitchen’s Honey and Harissa Farro Salad Recipe | Serious Eats

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s