Lebanese-style farro with chicken, almonds and cinnamon

Ingredients

For 1 serving

• Farro65 g
• Chicken breast130 g
• Onion60 g
• Chicken broth400 ml
• Cinnamon1 pinch
• Allspice1 pinch
• Almonds12 g
• Extra virgin olive oil8 g
• Plain nonfat yogurt80 g
• Parsley5 g
• Saltto taste

Contains: gluten, lactose, nuts, celery,

Method

1. Bring the chicken stock to the boil in a pan, add the chicken breast and poach over low heat for 15 minutes, until white right through. Lift it out, keep the stock hot and shred the chicken with two forks.
2. Meanwhile rinse the farro and peel and chop the onion.
3. Heat the oil in a saucepan over medium heat and fry the onion for 4–5 minutes, until translucent. Add the farro, cinnamon and allspice and toast for 1 minute, stirring.
4. Cover with the stock, season with salt and cook covered over low heat for about 25 minutes, until the farro is tender and the stock absorbed; stir in the shredded chicken and heat for a minute.
5. Meanwhile toast the almonds in a dry small pan over medium heat for 2–3 minutes, until golden, and roughly chop them; chop the parsley.
6. Serve the farro topped with the almonds and parsley, with the yoghurt on the side.