Twice-Cooked Chicken with Grain Salad and Pancetta

Ingredients

• 8 boneless chicken thighs, skin on
• 300 gm coarse rock salt
• 3 star anise
• 2 cinnamon quills
• 3 thyme sprigs
• 2 fresh bay leaves
• 500 ml (2 cups) canola oil
• 550 ml olive oil
• 4 slices thin, flat mild pancetta
• 100 gm natural yoghurt
• 1 tsp sumac
• 2 tsp coriander seeds, toasted
• 40 gm pistachio kernels
• ¼ cup (loosely packed) mint leaves
• Grain salad
• 200 gm dried chickpeas, soaked overnight, drained
• 100 gm wild rice
• 110 gm farro (see note)
• 4 fresh dates, pitted
• ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
• 4 golden shallots, finely chopped
• 60 ml (¼ cup) olive oil
• Juice of 1 lemon