As written, this recipe has WAY too much saffron (which is ironic, considering the preface to the recipe warns against using too much). It overpowered the dish and had a medicinal taste, just as the preface warned it would. I had to try to mute it with smoked paprika and a shot of apple cider vinegar at the end. Then it just tasted dull. I would cut the saffron back to 1/4 tsp, max. As usual, it took longer to make than the instructions said it would. That may be because I had to skin the chicken first, since my store sells bone-in thighs with the skin on. Although it would have added even more time, the final dish would have benefited from browning the chicken in three batches, rather than two-- even in my Le Crueset Dutch oven there wasn't really enough room to brown (as opposed to steam) so many thighs at one time. I might try it again, but not when I'm in a hurry, and not with so much saffron.Read More
Very flavorful - my first time cooking with farro. DH really loved it too. I did not use the saffron, bet that would add another layer of flavor. Love that it makes a ton and it is really filling. A bit time consuming for a work night meal, probably took me an hour and 10 minutes (not counting the brief marinade which I did in a zip lock bag) to get it to the table. Will definitely make again.
My husband and I really liked this as an easy, casual weekday meal. We agreed that we'd add more olives. We are skiers, so would also be a after skiing meal for a chilly nightRead More