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To make our grain salad, hearty farro,  tender bites of kale, and pickled peppers are brought together by a touch of crème fraîche. It all makes for a hearty bed for spice-blackened chicken breasts.

Ethan Mick

with Warm Grain Salad

Cajun-Spiced Chicken

Boneless, Skinless Chicken Breasts

Semi-Pearled Farro

Kale

Garlic

Crème Fraîche

Shallot

Hot Sauce

Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

Sweet Piquante Peppers

Ingredients

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the **kale**. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve, peel, and thinly slice the **shallot**. Peel and roughly chop **2 cloves of garlic**. Roughly chop the **peppers**.

Prepare the ingredients:

Add the **farro** to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the farro:

While the farro cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **sliced shallot** and **chopped garlic**. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the **sliced kale**. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add **1/4 cup of water** (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the kale:

While the farro continues to cook, pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and enough of the **spice blend** to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:

To the pot of **cooked farro**, add the **cooked kale**, **chopped peppers**, **crème fraîche**, and **as much of the hot sauce as you’d like**, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the **cooked chicken** crosswise. Serve the **finished farro** topped with the **sliced chicken**. Enjoy!