The leftover part of our Leftovers For Dinner (LFD) this week consisted of farro that I made extra of on Friday and half of a head of cauliflower.
John marinated the boneless, skinless chicken thighs in the harissa (store-bought jar) and then grilled them outside. My job was to nuke the farro and steam the cauliflower. I had time to kill so I sauteéd some red onion and garlic and then added the cauliflower. Since that did not seem exciting enough I then added capers, roasted red peppers, and a touch of red wine vinegar. To have some sort of sauce I used chicken broth as well. My melange of random ingredients ended up tasting really good!