Ingredients
1 organic whole chicken, approx. 1.5 kg
3 organic limes, zest from 2
limes
300g farro, semi perlato
2 red onions, cut into thick slices
1
each red and yellow bell pepper, sliced
1 fennel, sliced
500ml vegetable
stock
4-5 tablespoons + 1 teaspoon olive oil
4 sprigs of thyme
4 sprigs
of mint
Bunch of flat leaf parsley
Sea salt and fresh cracked
pepper
Method
- Thoroughly wash the chicken inside and outside, then using paper towels pat
dry. Pre-heat oven to 200 degrees C.
- In a large mixing bowl toss the onions, bell pepper and fennel slices in 3
tablespoons oil. Season with salt and pepper. Spread the vegetables evenly in a
roasting tray.
- Coming back to the chicken, brush the inside and outside with the 1
tablespoon olive oil. Sprinkle with salt, pepper and the zest of two limes.
- Stuff the chicken with the 2 zested limes and thyme. Place the chicken on
the in the roasting tray along with the vegetables and roast for 60 to 90
minutes.
- For the farro, heat up the remaining 1 tablespoon of olive oil and toast the
farro, about 3 to 4 minutes. Add the vegetable stock and simmer until the farro
is tender, about 20-25 minutes. Do taste often while the farro is cooking, You
want it to be tender but still chewy and retain its texture. Drain, cover and
set aside.
- To test if the chicken is done, poke the thigh with a sharp knife, when the
juices run clear it is done. Otherwise roast for a further few minutes.
- Chop up the parsley and mint. Squeeze the juice out of the remaining lime
and toss well.
- Remove chicken and vegetables from the oven. Coarsely chop the vegetables.
Add to the farro along with the herbs and the juice. Drizzle the 1 teaspoon
olive oil. Check if the farro is still warm if not heat it through on medium
heat. Mix well and season with salt and pepper.
- Carve the chicken into individual pieces and serve with the farro
risotto.
Serving tips:
- If you like you can grate some Parmigiano Reggiano on top of the farro, for a more cheesy flavor.
- Toss in a few toasted pine nuts for a wonderful crunch.
- Vegetarians can add more vegetables and a few mushrooms for a wonderful aromatic dish.