Tangy chicken with farro

Ingredients

• 1/4 cup + 1 tbsp white vinegar
• 2 tablespoons sugar,
• 5/8 teaspoon kosher salt
• 1/8 teaspoon ground allspice
• 1/2 cucumber, thinly sliced
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dry mustard
• 1 tablespoon canola oil
• 2 teaspoons finely chopped fresh dill
• 100gram farro
• 2 chicken breasts

Directions

1. Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Let stand 12 minutes, tossing once. Drain.
2. Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 1/2 teaspoons water.
3. Cook farro according to package directions. At the same time also cook the chicken.
4. Plate everything and drizzle with mustard sauce.

Notes

Also great to have lingonberry preserves with this dish.