Contrast the limey/spicy chicken with a little bit of bitterness from the grapefruit, for the perfect plateful.

Ingredients

GROUP A: CHICKEN

• 4 - 5 oz boneless chicken, diced into 1” pieces

• 1/2 tsp ground cumin

• 1 tsp lime juice

• 1 tsp tequila (any kind will do)

• 1/8 tsp garlic powder

• 1/4 tsp honey

• Salt & pepper, to taste

GROUP B: FARRO

• 1/3 cup uncooked farro

• 2 cups water

• 1/4 tsp salt

• 2 tsp butter

• 1 large clove of garlic, roughly chopped

• 1/4 tsp tarragon

GROUP C: GARNISHING

• Cilantro & grapefruit dressing (lazy substitute: squeeze of a lime wedge)

• 1/2 a grapefruit, thickly sliced

• Pinch of black ground pepper

• Mint leaves

• Cilantro leaves

Method

• Prep the chicken: Mix all Group A ingredients in a bowl and set aside to marinate.

• Cook the farro: To a medium depth cookpot, add the uncooked farro, salt, and 1 1/2 cups water. Cover the pot with a lid, but only halfway, and cook the farro for 8 - 10 minutes on high heat, or till all the water has been absorbed, and the grain is tender but slightly chewy. Transfer the cooked farro to a bowl and heat the butter on medium heat, in the same cookpot. Once it has browned a bit, toss in the garlic bits and fry till they are lightly browned. Add the farro, tarragon, and remaining 1/2 cup water, and cook for a minute, till the water has been completely absorbed.

• Grill the grapefruit: Brush the surface of a cast-iron skillet with butter (alternatively, you can use an actual grill if you have access to one). Brush the grapefruit slices with butter on either side and sprinkle some ground black pepper over them. Grill each side for 30 - 40 seconds on medium-high heat, till lightly charred. Transfer to a plate, cut off the rind, and tear the grapefruit flesh into smaller pieces. Do not change the heat setting for the skillet.

• Grill the chicken: Brush the skillet with butter again and transfer the chicken to it. Cook till all the pieces are evenly well browned on all sides. Transfer to a plate and add the farro around the chicken. Top off with the grilled grapefruit bits, pour the dressing all over, and scatter the mint and cilantro as desired.