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1
Preheat oven to 450u00b0.
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2
Mix together the first 8 ingredients to make a spice mix. Rub the spice mix into your chicken breasts and set aside.
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3
Place a large cast iron skillet on the stove over medium high heat. Add the olive oil.
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4
Place the chicken breasts in the cast iron skillet and cook until it begins to brown, about 5 minutes. Flip and cook another 5 minutes more. Remove from heat and place the cast iron skillet, with the chicken breast, into the oven until cooked through, about 15 minutes.
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5
In a medium pot, place the farro and chicken stock. Bring to a boil. Reduce to a simmer, put the lid on, and cook until done, about 30 minutes.
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6
When the chicken is cooked, move to a plate and cover with aluminum foil and set aside. Place the cast iron skillet back on the stove over medium high heat. Melt the butter.
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7
Add the garlic and ginger. Cook until aromatic, about 1 minute.
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8
Add the onions. Cook 3 minutes.
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9
Add 2/3 of the apples. Cook until they begin to soften, about 10 minutes.
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10
Add the Calvados and any chicken juices that have accumulated. Bring back to a simmer and add the cider. Bring back to a simmer and cook until liquid is reduced by half, about 15 minutes. With a fork you can start to crush the apples.
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11
Take off the heat and mix in the lemon zest and juice. Strain the sauce through a fine mesh strainer.
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12
By now the farro should be done. Combine with remaining apples and salt and pepper to taste.
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13
Serve the chicken breast atop a bed of farro with the sauce poured on top.
