4 People
2 packs of AIA Chicken Thighs
2 cloves of garlic
2 sprigs of rosemary
Some sage leaves
Black peppercorns
Juice of 2 lemons
1 whole lemon
200 g of farro
150 g of broccoli
1 hot red pepper
5 radishes
Edible flowers
Extra virgin olive oil


In the recipe for lemon and sage chicken thighs with farro and broccoli, the lemon chicken, typical of Chinese cuisine, is prepared and reinterpreted in a completely Italian version in which, instead of the accompanying white rice, we find a rustic farro with broccoli enriched by colorful edible flowers. It is a dish that recalls all the simplicity of the AIA recipes with an extra touch and is presented in a contemporary way with a fusion contamination.

Serve the lemon and sage chicken thighs with farro and broccoli on the occasion of a dinner with friends, a Sunday lunch or delight your sweetheart on the occasion of a romantic candlelit dinner.

Here is the original recipe for lemon and sage chicken thighs with farro and broccoli!



In a baking dish pour a drizzle of extra virgin olive oil, add a clove of garlic, sage and rosemary. Add the AIA chicken thighs, the peppercorns, then bake at 190°C for 20 minutes. After this time, turn the AIA chicken thighs and sprinkle with lemon juice, adjusting the salt. Continue baking for another 20 minutes.


In the meantime, boil the broccoli florets for 5 minutes, then drain them and immerse them in water and ice so that they maintain their bright green color. In the same cooking water of the broccoli, boil the farro with a little salt. Drain the farro and sauté it in a pan with a drizzle of extra virgin olive oil and a few slices of chili pepper, then let it cool. 


Add the broccoli to the farro and garnish with thinly sliced radishes and edible flowers. Serve the AIA chicken thighs with a few slices of lemon, a sprig of rosemary and accompany them with a bowl of farro with broccoli.

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