Tangy chicken with farro

Main

Ingredients

• 1/4 cup + 1 tbsp white vinegar
• 2 tablespoons sugar,
• 5/8 teaspoon kosher salt
• 1/8 teaspoon ground allspice
• 1/2 cucumber, thinly sliced
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dry mustard
• 1 tablespoon canola oil
• 2 teaspoons finely chopped fresh dill
• 100gram farro
• 2 chicken breasts

Steps

1. Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Let stand 12 minutes, tossing once. Drain.
2. Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 1/2 teaspoons water.
3. Cook farro according to package directions. At the same time also cook the chicken.
4. Plate everything and drizzle with mustard sauce.

Notes

• Also great to have lingonberry preserves with this dish.