Sunday, December 10, 2017
Cooking

Recipe: With chickpeas and farro, Chicken Sausage Skillet is a healthy, simple dinner

For something a little different, try chicken sausage. It's a barely noticeable swap in things like soup or chili, but it can also be the star in a main dish. In this recipe, we're cooking everything in the same skillet to generate maximum flavor, and doubling down on the chicken flavor by using chicken broth to cook nutty farro.

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easy

Chicken Sausage Skillet

Ingredients

  • Olive oil
  • 2 garlic cloves, minced
  • ¼ cup walnuts
  • Salt
  • Pepper
  • Red pepper flakes, optional
  • 8 to 10 ounces chicken sausage
  • 2 tablespoons chopped fresh sage
  • 1 cup dry farro
  • 1 cup canned chickpeas
  • 2 cups chicken broth, vegetable broth or water
  • Handful of kale
  • ½ cup feta cheese
  • Chopped scallion greens, for garnish

Instructions

  1. Heat olive oil in a medium or large deep skillet over medium heat. When oil is hot, add garlic and walnuts and cook for about 4 minutes. Season with salt and pepper and red pepper flakes if desired. Stir often to prevent garlic and walnuts from burning.
  2. Cut chicken sausage into small chunks, then add to pan. Cook for a couple of minutes, until sausage has a nice sear on most sides.
  3. Add sage, farro and chickpeas to the skillet and stir to combine with the other ingredients. Let cook about 1 minute without stirring. Add broth or water and turn heat to high. Bring mixture to a boil, then reduce heat back to medium and let simmer for about 15 minutes until most of the liquid is evaporated. If liquid is evaporating too quickly, add a bit more so that the farro mixture doesn't burn.
  4. Chop kale into bite-sized pieces, then add to pan. Stir to combine, season with more salt and pepper and let cook another 5 minutes, or until all of the liquid has evaporated.
  5. Turn off heat, stir in feta cheese, then divide mixture between two bowls and serve, topping with scallion greens and a fresh crack of black pepper. Serves 2.
Source: Michelle Stark, Tampa Bay Times

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