Citrus Honey Soy Chicken with Toasted Almond Farro
Tuscan Fields, provider of organic, Italian farro, is offering a scholarship to this spring’s Eat Write Retreat food bloggers conference in Philadelphia. They sent some of their delicious samples to me to create a farro recipe for a chance to win a scholarship to the conference this year!
If farro is new to you, you’ll love discovering this ancient grain made of 100% organic semi-pearled farro. It has a mellow, nutty taste, a pleasing “al dente” texture when cooked, and offers loads of nutrients in each bite. Plus, it’s versatile enough to elevate side dishes, salads, soups and main courses to culinary excellence. You can use farro in place of white or brown rice, couscous or pasta and pair it with roasted vegetables, meats and poultry or make a fresh spring salad with farro as your whole grain base, layered with vegetables, fruit or fresh herbs tossed in a vinaigrette dressing.
I decided to create a recipe for Citrus Honey Soy Chicken with Toasted Almond Farro – made with stir-fried chicken marinated in honey, soy sauce, orange juice, garlic, sriracha hot sauce, ponzu sauce, white pepper, black and white sesame seeds, and water chestnuts topped with green onion, fresh orange slices and toasted almonds over a bed of cooked farro. The sauce has a sweet and tangy zing that pairs great with the nutty farro and toasted crunchy almonds. The fresh orange slices give it a fresh and healthy twist.
I am lovin’ this grain – and plan to come up with some other cool recipes to make with it!
Learn more about Tuscan Fields Farro
Learn more about Eat Write Retreat food bloggers conference
Ingredients
- CITRUS HONEY CHICKEN
- 1/4 cup organic wildflower honey
- freshly squeezed juice from half of a large navel orange (about 1/4 cup)
- 1 tablespoon soy sauce
- 1 tablespoon citrus Ponzu sauce
- 1 tablespoon Sriracha (asian hot sauce)
- 1/2 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon black and white sesame seeds
- White pepper, freshly ground, to taste
- 1 tablespoon canola oil
- 1 can water chestnuts, diced
- 4-5 boneless, skinless chicken thighs, cut into medium-size chunks
- TOASTED ALMOND FARRO
- 1 box Tuscan Fields Organic Farro Perlato
- 1 orange, peeled and sectioned
- 1/2 cup almonds, toasted
- 2 green onion, sliced for garnish
Instructions
- CITRUS HONEY CHICKEN WITH TOASTED ALMOND FARRO
- To make the Citrus Honey marinade, add the first ten ingredients into a large mixing bowl and stir together well.
- Add the chicken pieces, stirring to coat, then cover with plastic wrap and let marinate in the refrigerator for up to one hour.
- Meanwhile, rinse farro in a colander under cold water and then cook in salted boiling water for approximately 20 minutes, drain and set aside.
- Toast almonds in a saute pan over medium heat for about 5-7 minutes until lightly browned.
- Peel and section oranges and slice the green onions.
- Once chicken is done marinating, heat 1 tablespoon of oil in a large saute pan or wok over medium-high heat.
- Add the water chestnuts and saute for a few minutes.
- Remove chicken pieces from marinade, shaking off extra sauce and set marinade aside (do not discard).
- Add chicken to the saute pan and cook for approximately 8-10 minutes until chicken is no longer pink and starts to brown.
- Pour the reserved marinade into the pan with the chicken and water chestnuts and stir thoroughly, cook for another few minutes on medium-low heat to let the sauce thicken a little bit.
- To serve, make a bed of farro on to each dinner plate. Top with the chicken and water chestnut sauce mixture.
- Garnish with toasted almonds, sliced green onions, fresh orange slices, and additional white pepper to taste.
All photographs, copy and content on this website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute without expressed permission from me first. Thanks!
Read MoreRochester-Style Chicken French & Lemon Broccolini
Rochester-Style Chicken French & Lemon Broccolini
This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown. The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and topped it with the lemon butter sauce and an extra splash of fresh lemon juice for a light and healthy dinner.
This dish has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the flour coating is super light as I made it with an ultra-fine flour (Wegman’s Pan-Searing Flour) or you could use Wondra, then seasoned it with salt and pepper and a hint of cayenne. If you want to use sherry instead of a white wine, this will give you a sweeter flavor to the sauce. I made my sauce with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.
Serve the chicken and broccolini with some crusty french bread or some pasta (with more lemon-butter sauce, parmesan cheese and parsley over the top!) and a glass of white wine. Enjoy!
Mince the parsley for the egg, cheese and parsley mix.
Prep the wet and dry ingredients to dip the chicken in (flour first, egg-cheese-parsley mixture second).
Saute the chicken in olive oil in a large saute pan over medium heat for approx. 6 minutes on one side.
Flip chicken over and saute another 6 minutes until golden brown. Remove from pan and set aside, covered in a foil tent.
Saute minced garlic for 1-2 minutes.
Add wine, scraping up brown bits from the bottom of the pan, and bring to a boil.
Add broth and lemon juice and let cook for approx. 5-7 minutes to reduce liquid by half. Stir in cold butter and red pepper flakes.
Return chicken to the pan and bring to a boil, simmering for another 5-10 minutes to let liquid reduce further and infuse flavors in the chicken. Throw in some extra chopped parsley. Remove from heat.
Meanwhile, bring a large pot of water to a boil. Insert steamer basket with broccolini and steam covered for about 5 minutes.
Remove cover and let cook over boiling water for another 5 minutes or so, until broccolini is fork tender but still bright green.
Plate the chicken and broccolini and spoon the lemon-wine-garlic butter sauce over the top of both. Season with additional salt and pepper to taste.
Garnish with fresh lemon juice and chopped parsley.
Enjoy with a glass of white wine and some crusty Italian bread or pasta (with some of that luscious buttery-lemon-wine sauce over the top).
Bon appetit!
This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown.
The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and then topped it with the lemon butter sauce for a fresh and healthy Sunday dinner. It has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the coating is super light as I made it with an ultra-fine flour (Wegman's Pan-Searing Flour) or you could use Wondra, or a regular flour then season it with salt and pepper and a hint of cayenne.
If you want to use sherry instead of a white wine, this will also give you a sweeter flavor to the sauce. I made this with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.
Ingredients
- CHICKEN FRENCH:
- 1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
- 1 1/2 pounds boneless, skinless chicken breast cutlets
- 2-3 eggs
- 1/4 cup shredded Parmigiano Reggiano cheese
- Kosher salt and fresh ground black pepper
- Dash of cayenne pepper
- 1 tablespoon fresh chopped parsley
- 1/2 cup of superfine flour (Pan Searing flour or Wondra)
- 1-2 garlic cloves, minced
- 1/2 cup white wine or sherry
- 1 cup chicken broth
- Juice from 1 1/2 lemons (about 1/4 cup)
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons cold butter, cut into pieces
- Lemon wedges, for garnish
- 1-2 tablespoons fresh chopped parsley, for garnish
- LEMON BROCCOLINI:
- 1 bunch broccolini, trimmed
Instructions
- CHICKEN FRENCH:
- Heat oil in a large non-stick saute pan over medium heat.
- Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
- Place flour in another flat bowl and season with salt and pepper to taste.
- Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
- Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
- Remove from pan and set aside, covered with a foil tent.
- In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
- Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
- Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
- Stir in the butter and whisk until it melts.
- Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
- Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
- Garnish with lemon wedges and additional chopped parsley if desired.
- LEMON BROCCOLINI:
- Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
- Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.
Other recipes you may enjoy:
Closet Cooking’s Chicken Piccata
Martha Stewart’s Chicken Paillards in Lemon Butter Sauce
Read MorePublished! Food Styling & Photography for Gary Null’s NEW Vegan Cookbook..Hot off the Press!
Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods
Yay! The time has finally arrived – the cookbook I shot and styled for Gary Null Power Foods arrived on my doorstep yesterday, HOT off the press!
I styled and shot this cookbook last August-September and it was a 6-week process with plenty of long days and nights, cooking, styling and shooting, with lots of laughter and intensity, for Gary Null’s new cookbook titled Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods. The cookbook has over 270 recipes that are Vegan, Vegetarian and Raw Food based on the premise of promoting a healthy diet while preventing and reversing arthritis, diabetes, cancer and inflammation through eating raw, vegan and power foods.
I worked with Gary and his editorial team throughout the process to interpret the recipes into appealing, fresh and healthy images for the cookbook. I also collaborated side by side with two amazing Chefs; Wes Wobles and William Shear, day and night (literally!) to turn the recipes into beautifully plated works of art which were styled meticulously in the kitchen and by myself on set, to create the perfect final beauty shot.
I’m very proud to have been the stylist and photographer on this awesome project and part of this dynamic project team that made the cookbook come to life in such a short time – it turned out beautifully with full color photos, a clean design and a comprehensive healthy eating program that might turn any meat-loving carnivore into a Vegan or Vegetarian just yet! The recipes are simple and easy to prepare with raw ingredients including grains, fruits, vegetables, and non-meat soy proteins flavored with plenty of fresh herbs and seasonings. There are recipes for Breakfast, Lunch and Dinner, Salads, Soups and Desserts plus plenty of sauces and dips along with healthy appetizers. Gary also explains the nutritional aspects to a Vegan and Vegetarian Raw food diet with an eating plan spelled out and easy to follow.
Light, healthy and fresh is the name of the game in this cookbook, and it’s arrived just in time for Spring to lighten up your diet and get healthy! Who knew eating meat-free could be so tasty? I just might give it a try 
Purchase a copy of the book online
View gallery of some of my fav photos I shot for the book
Kudos to the Cookbook Team!
Kind Testimonial from Gary Null
Here’s a few of my favorite photos from the photoshoot:
Mushroom Bean Curry with Butternut Squash
Poached Peaches with Raspberry Sauce
Coconut Cherry Ice Cream
Penne Pasta and Kidney Bean Soup
Stewed Plums
Fennel and Pecan Salad with Peaches
Sweet and Sour Bean Stew
Chickpea Burger and Baked Sweet Potato Chips
Spaghetti with Eggplant Marinara
Sticky Sweet Rice with Papaya
Lentil Curry
Bulgur and Vegetables
Bammie Cakes
Apple Cinnamon French Toast
Bitters Sweet Salad
Millet Coriander Stir Fry
And now for some fun behind the scenes shots on set:
Test Shoot
Chef Wes Wobles in the Kitchen
Kristen on set shooting garden scene
Making Homemade Granola
Making Caramel
Arranging items on set
Plating the dish and prepping the shot
Setting up the props for the final shot
Read More
A lighter and healthier classic comfort food: Vegetable Lasagna
Vegetarian Lasagna
Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.
Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.
Ingredients
- 12 lasagna noodles
- 1 1/2 tablespoon olive oil, divided
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped fine
- 1 cup zucchini, chopped fine
- 1 cup fresh spinach, chopped fine
- 1 cup carrots, chopped fine
- 3 cups marinara sauce (homemade or prepared)
- 1 cup Ricotta cheese
- 1 cup low-fat Parmesan cheese, shredded
- 1 cup low-fat or 2% Mozzarella cheese, shredded
- Salt and pepper, to taste
- Fresh basil leaves or parsley, torn for garnish
Instructions
- Preheat oven to 350 degrees.
- Boil salted water in a large pot. Add lasagna noodles and cook according to package directions, drain, separate and set aside.
- Heat ½ tablespoon of olive oil on low heat in a large skillet. Cook onion and garlic for three or four minutes and place into a separate bowl. Add another tablespoon of oil to skillet and cook mushrooms, zucchini, spinach and carrots about 5-10 minutes until tender and add to onion and garlic mixture. Add one cup of the marinara sauce to the vegetables and heat through.
- Spread one cup of the remaining marinara sauce into the bottom of a 13x9 glass greased baking dish and layer with half of the noodles, vegetables and ricotta cheese. Sprinkle with half of the Parmesan and Mozzarella cheese and salt and pepper to taste. Repeat with another layer of marinara sauce, noodles, vegetables and ricotta cheese, sprinkling with remaining cheeses, salt and pepper. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly.
- Let cool for 10-15 minutes, cut lasagna into squares and top with fresh basil or parsley. Serve with a green salad and glass of light red wine.
Notes
Recipe can be made ahead and kept covered in the refrigerator before baking. Can also be kept in the freezer tightly wrapped and reheated in the microwave for leftovers. For a Vegan version of the recipe: omit ricotta cheese and use Vegan soy-based cheese in place of the Parmesan and Mozzarella cheese.
NYC Green Cart Initiative: Creating new jobs and promoting healthy living with Mobile Food Carts and Fresh Food Packs
In 2008, the Laurie M. Tisch Illumination Fund partnered with the NYC Department of Health and Mental Hygiene to launch the NYC Green Cart Initiative, which uses mobile food carts to increase the availability of fruits and vegetables in these underserved neighborhoods in and around NYC.
The initiative has created hundreds of new jobs and has become a national model for expanding access to healthy foods.
NYC Green Cart Initiative’s Fresh Food Pack
The Laurie M. Tisch Illumination Fund has partnered with the James Beard Foundation to publish the Fresh Food Pack series, including bilingual recipe cards, produce storage tips, and a fun facts and information about food for kids. The goal of the recipe cards, which feature produce available from NYC Green Carts, is to provide people living in underserved communities with the tools they need to buy, cook and eat healthier meals.
Download the latest Fall/Winter edition here!
Prior to producing the Fresh Food Pack, the Illumination Fund created the NYC Green Cart Cookbook (launched in March 2011), which is still available electronically here.
Also, check out some of the great recipes from the Fall/Winter Fresh Food Pack below – enjoy!
Click on the image above to see some great tips for cooking Fall and Winter vegetables!
Click on the image above to see some great exercises and tips for kids to educate them on healthy eating and fruits and vegetables!
Find out more about the Laurie M. Tisch Illumination Fund
Find out more about James Beard Foundation
Read More
About Me
Kristen Hess is a NYC-based food stylist and photographer, writer.
Her professional background is in advertising, design and creative direction, marketing and social media for many well-known food and beverage brands.
She is passionate about food and travel, art and design, photography, theatre and film and all things creative.
Food Styling & Photography Portfolio: http://www.kristenhess.com Search
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