Family Creamy Farro Bake with Paprika Chicken, Leeks and Spinach Ricotta Topping

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

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   2. Cook the farro in a pot of boiling water with a pinch of salt for 18 to 20 minutes, until tender but still slightly chewy. Drain and set aside.

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   3. Meanwhile, toss the chicken with 1 tablespoon olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   4. Heat a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring, until no longer pink and lightly colored. Remove and set aside.

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   5. In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the onion and leek and cook over medium heat for 6 to 8 minutes until softened. Add the garlic, dried thyme, and remaining teaspoon of sweet paprika; cook 1 minute more.

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   6. Sprinkle the flour over the vegetables and stir for 1 minute to create a thick base. Gradually pour in the hot chicken broth and then the milk, whisking or stirring well to avoid lumps. Cook for 3 to 4 minutes until a smooth, lightly creamy sauce forms.

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   7. Add the cooked farro, browned chicken, and half of the shredded mozzarella to the skillet. Mix well. Taste and adjust with the remaining salt and black pepper if needed. Transfer the mixture to the baking dish.

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   8. In a bowl, mix the ricotta with the chopped spinach and lemon zest. Spoon this mixture over the top of the bake and spread lightly. Finish with the remaining shredded mozzarella over the surface.

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   9. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the filling is bubbling and the top is golden. For extra color, broil for 2 to 3 additional minutes, watching closely.

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    10. Let rest for 8 to 10 minutes before serving so the bake can set and be easier to portion.