Spanish Rubbed Chicken with Farro and Remoulade

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Toss onion and carrots with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 18-20 minutes, until caramelised and cooked through. Cut fennel in half and thinly slice to resemble matchsticks. Cut apple in half, remove core and seeds, then cut into matchsticks. Set both aside.
3. Add farro to pot of boiling water and simmer for 12-14 minutes, or until tender with a slight bite. Drain, rinse under warm water, then drain well. Return to pot with a drizzle of olive oil. Set aside, covered with a lid to keep warm.
4. While farro simmers, heat a drizzle of olive oil in a medium fry-pan on medium heat. Pat chicken dry, drizzle with oil and rub generously with Spanish spice mix rub. Season with salt and cook, skin-side-down, for about 2 minutes, until golden brown. Turn chicken over and cook for 2 minutes further.
5. When veggies have 10 minutes cook time remaining, remove from oven, move to one side and transfer chicken to tray. Roast for 10-14 minutes, or until just cooked through. Let chicken rest for 5 minutes before slicing. Add cooked veggies and any tray juices to pot with farro and toss to combine. Season to taste
6. While chicken cooks, prepare kohlrabi remoulade. In a small bowl combine kohlrabi matchsticks with all remaining remoulade ingredients, mix well to combine and season to taste. Using kitchen scissors, trim the entire section of the micro kohlrabi greens, leaving about 0.5cm of stalks remaining.
7. TO SERVE, divide farro between plates, placing it off centre and top with slices of chicken. Spoon remoulade beside chicken and generously sprinkle with micro kohlrabi greens.