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- To make the rub, combine all ingredients in a small bowl and stir well to combine. Set aside.
- Place chicken thighs on a plate or shallow pan. Pat dry with paper towels. Sprinkle liberally with the rub. Rub the chicken with your fingers to thoroughly coat. Allow thighs to sit, uncovered, with the rub on for 5-7 minutes at room temperature.
• Add 1.5 tbsp Rosemary Extra Virgin Olive Oil to a Polished Steel Valencian Pan – 9.5” to accommodate all the thighs without overcrowding. Heat the pan over medium heat until bubbly and hot. Pan should be hot, but not smoking. - Add the chicken to the pan, smooth side down. The oil should sizzle a bit but not splatter all over. If the oil is splattering, reduce the heat slightly. Allow the chicken to cook for 3-5 minutes or until the bottom is a nice, deep golden brown. If it seems to be browning too quickly, lower the heat a little.
- Flip chicken to the opposite side and lower heat to medium-low. Cover the pan and continue to cook for another 3 minutes.
- Remove the chicken from the pan. Then, add chopped onions and sauté for 2 minutes. Add minced garlic and sauté for 1 minute. Add the Farro and then add half of the amount of chicken stock and bring to a boil.
- Add the chicken and gently stir the grains – approximately 25 minutes to cook. Continue adding chicken stock as needed.
- Once grains are fully cooked, add chopped rosemary and sun-dried tomatoes. Add the spinach and sliced Kalamata olives. Stir for 1 minute to allow the spinach to get wilted.
- Garnish with shaved Parmesan, fresh rosemary sprigs, 1 preserved lemon, sliced about ¼-inch thick, and drizzle with rosemary olive oil. Serve immediately.
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