Directions

1Pour the oil in a large, heavy-based pan, and place over a medium heat. When hot, add the chicken pieces and brown on both sides 5 to 6 minutes. Then remove from the pan and place on a plate covered with paper towels.

2Add the onion, garlic and carrot to the pan and cook for 4-5 minutes, until golden brown but not burnt.

3Stir in the spices and cook for a few seconds. Then pour in the stock and tomatoes bring to a simmer. Add the farro and stir well.

4Add back the chicken. Place on a lid or tin foil, and allow to simmer gently for 20 minutes, until the chicken is cooked through and the farro is tender. Then add the kale. Cook for 2-3 minutes or until the kale has wilted. Stir in the herbs and adjust the seasoning to taste, then serve.