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

🥘 Ingredients

• black pepper
  1 pinch
• butternut squash
  1 unit
• chicken thighs
  1 lb
• cracked freekeh
  1 unit
• cumin
  1 tsp
• fava beans
  1 unit
• grape tomatoes
  1 unit
• lemon
  1 unit
• olive oil
  1 tbsp
• oregano
  1 tbsp
• ras el hanout
  1 tbsp
• red onion
  1 unit
• salt
  1 pinch
• smoked paprika
  1 tsp
• veggie stock concentrate
  1 unit
• water
  2 c
• yogurt
  1 c

🍳 Cookware

• baking sheet
• small pot
• large pan
• small bowl

1. 

   1

   Preheat the oven to 375°F. Halve, peel, and thinly slice red onion . Halve grape tomatoes and lemon . Roughly chop oregano .

   red onion: 1 unit, grape tomatoes: 1 unit, lemon: 1 unit, oregano: 1 tbsp
2. 

   2

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

   butternut squash: 1 unit, olive oil: 1 tbsp, smoked paprika: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
3. 3

   In a small pot , bring water and veggie stock concentrate to a boil. Add cracked freekeh and a pinch of salt. Cook for ⏱️ 15 minutes , until tender. Drain any excess liquid.

   water: 2 c, veggie stock concentrate: 1 unit, cracked freekeh: 1 unit
4. 

   4

   Heat 1 tbsp oil in a large pan over medium-high heat. Pat chicken thighs dry with a paper towel and season with salt, pepper, and ras el hanout . Add chicken to the pan, skin side down, and cook for ⏱️ 6 minutes until crispy and golden brown. Flip and cook for ⏱️ 3 minutes . Transfer thighs to the baking sheet with the squash and roast for ⏱️ 10 minutes until cooked through.

   chicken thighs: 1 lb, ras el hanout: 1 tbsp
5. 

   5

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

   fava beans: 1 unit, cumin: 1 tsp
6. 6

   In a small bowl , stir a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper into yogurt until smooth.

   yogurt: 1 c
7. 7

   Plate the freekeh salad in the center. Top with chicken thighs and dollop with lemony yogurt sauce. Garnish with chopped oregano and serve.