Guest Chef Recipe: Ras el Hanout-Spiced Chicken Thighs with Freekeh Salad, Butternut, and Lemony Yogurt Sauce

🥘 Ingredients

• Ras el Hanout
  2 tsp
• black pepper
• butternut squash
  1 lb
• chicken thighs
  2 lb
• cracked freekeh
  1.5 c
• cumin
  2 tsp
• fava beans
  4 oz
• grape tomatoes (halved)
  8 oz
• lemon (halved)
  2 unit
• olive oil
  3.333 tbsp
• oregano (roughly chopped)
  ½ oz
• paper towels
• red onion (halved, peeled, and thinly sliced)
  2 unit
• salt
• smoked paprika
  2 tsp
• veggie stock concentrate
  2 box
• water
  2 c
• yogurt
  10.6 oz

🍳 Cookware

• oven
• baking sheet
• small pot
• large pan

1. 

   1

   Prep the ingredients: Preheat the oven to 375 degrees. Halve, peel, and thinly slice the red onion . Halve the grape tomatoes and lemon . Roughly chop the oregano leaves.

   red onion: 2 unit (halved, peeled, and thinly sliced), grape tomatoes: 8 oz (halved), lemon: 2 unit (halved), oregano: ½ oz (roughly chopped)
2. 

   2

   Roast the squash: Toss the butternut squash on a baking sheet with a drizzle of olive oil , the smoked paprika , and a pinch of salt and black pepper . Roast for ⏱️ 30 minutes , tossing halfway through cooking, until soft and golden brown.

   butternut squash: 1 lb, olive oil: 3.333 tbsp, smoked paprika: 2 tsp, salt, black pepper
3. 3

   Cook the freekeh: In a small pot , bring water and the veggie stock concentrate to a boil. Add the cracked freekeh and a pinch of salt and cook for ⏱️ 15 minutes , until tender.

   water: 2 c, veggie stock concentrate: 2 box, cracked freekeh: 1.5 c
4. 

   4

   Cook the chicken: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Pat the chicken thighs dry with paper towels and season with salt, pepper, and the Ras el Hanout . Add the chicken thighs to the pan, skin side down, and cook for ⏱️ 7 minutes , until crispy and golden brown. Flip to cook on the other side for ⏱️ 4 minutes . Transfer the thighs to the baking sheet in the oven and roast for about ⏱️ 10 minutes , until cooked through and the juices run clear when pierced with a knife.

   chicken thighs: 2 lb, paper towels, Ras el Hanout: 2 tsp
5. 

   5

   Make the freekeh salad: To the same pan, add the onion and cook, tossing, until slightly caramelized. Add the tomatoes, fava beans , and cumin to the pan. Cook, tossing, for about ⏱️ 6 minutes . Add the drained freekeh and toss to combine. Season with salt and pepper.

   fava beans: 4 oz, cumin: 2 tsp
6. 6

   Make the lemony yogurt sauce: Stir a squeeze of lemon, a drizzle of olive oil, and a pinch of salt and pepper into the yogurt .

   yogurt: 10.6 oz
7. 7

   Plate the freekeh salad in the center of the plate. Top with the chicken thighs and dollop the plate with lemony yogurt sauce. Garnish with oregano and enjoy!