Preheat oven to 425 F.

In a medium saucepan over medium-high heat, bring chicken base (or chicken broth) plus 2 cups of water to a boil and add farro. Reduce heat to a simmer, cover and cook for 30 minutes or until taro is tender. Reserve 1/2 cup of the cooking broth and drain the farro to get rid of the excess liquid. Set aside.

Season both sides of the chicken with salt and pepper.

In a large ovenproof skillet or cast iron, over medium-high heat, add 1 tbsp of olive oil. When oil is shimmering, place chicken, presentation side down, in the skillet and cook. Cook each side for about 2-3 minutes or until golden brown.

Transfer skillet or cast iron to the oven and roast chicken for about 15 minutes.

Meanwhile, in a second skillet, add 1 tbsp olive oil over medium-high heat. When oil is shimmering, add leeks, shallots and garlic. Cook for about 2-3 minutes. Add lemon zest, tomatoes and peas. Saute for 1-2 minutes.

Add cooked farro and stir to combine. If farro seems dry, add some of the reserved cooking broth to moisten. Add basil, lemon juice and grated cheese. Adjust salt and pepper to taste.

Transfer farro to a large platter. Slice chicken and arrange over farro. Garnish with additional cheese, parsley and sea salt.