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One-Pot Vinegar-Tahini Chicken and Farro

Vinegar and chicken are a duo you'll find in most cuisines around the world. The vinegar mellow as it cooks, but still brings a little tartness to the dish. Cooking it all together with the farro make this a great weekly addition to your repertoire.

Chef Tip: The technique of searing the chicken thighs, then removing them from the pot, cooking some aromatics and veggies a bit, then adding it all together with liquid (wine, broth, coconut milk) is a process you'll probably find yourself using as you cook more often. This technique results in crispy skin, but super tender meat.


  • 8 chicken thighs, bone-in, skin on

  • Salt

  • Olive oil

  • 1 red onion, sliced

  • 4-5 garlic cloves, peeled

  • 1 cup farro

  • Haven's Kitchen Golden Turmeric Tahini

  • ½ cup white wine vinegar

  • One bunch parsley leaves only, chopped


Step 1

Season chicken with salt. Heat oil in a large Dutch oven over medium-high heat. Sear chicken, skin side down first, until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a plate (To get a good sear, you may need to do this in batches)

Step 2

Add the onions and garlic to the pot and cook for a few minutes until the onions are softened. Then add the farro plus a hefty pinch of salt. Cook for about 2 minutes, then add the vinegar, about 1/4 pouch of Tahini, and 2 cups of water. Scrape the bottom of the pot and bring to a simmer

Step 3

Return the chicken to the pot, skin side up, reduce heat to medium-low, and cover. Simmer until chicken is falling off the bone and the farro is cooked through, about 30 minutes. If you want to crisp up the skin, put the pan under the broiler for 3 minutes before garnishin

Step 4

Garnish with more Tahini and fresh parsley

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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