Everyone likes the taste of fried chicken but maybe not the extra fat. I wanted to get the crispy skin of fried chicken without the frying. It took me a few years to figure out that roasting the chicken pieces in a cast-iron pan gives you a similar result. It’s a simple technique that can easily become standard in your repertoire. Just make sure the surface of the chicken is really dry so that the skin crisps up when it hits the pan. You pan-roast the chicken pieces almost exclusively on the skin side, then transfer the pan to the oven to cook the meat all the way through. To switch things up, I pair the chicken with Middle Eastern flavors. Farro is a form of wheat berry brought to the Southern United States from Europe; it’s prepared much like bulgur wheat is prepared in Lebanese cuisine. I give it a crunchy texture similar to fried rice by toasting the farro grains in the rendered chicken fat. They puff up and take on a glossy sheen, sort of like Honey Smacks cereal. Then I mix in some lemon juice and Brussels sprout leaves for a crisp, bright flavor. A traditional Lebanese tahini sauce rounds out the flavors with some bitterness. When these flavors stand alone, the chicken might taste too salty, the farro too sour, or the tahini too bitter. But when tasted together, they strike a balance. It’s a very satisfying take on a traditional Southern favorite.