Ancho Chile Roasted Chicken, Sweet Potatoes & Asparagus served over Cilantro Jalapeño Farro ||
Make an ancho chile marinade by combining grape seed oil, ancho chile powder, cumin, paprika, salt & pepper. Cube chicken and sweet potatoes, and break asparagus into pieces. Combine the chicken, potatoes & asparagus and generously toss with the marinade. Lay out flat in a roasting pan and roast at 400 degrees F for 38-40 minutes.
Meanwhile, begin the farro. Cook the farro as instructed by your package. Combine chopped cilantro, jalapeño, garlic, lime/lemon juice and salt in a food processor/blender and blend until a smooth paste forms. Combine the cilantro purée with the cooked Farro over the already warm (but turned off stove top) and mix well.
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