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

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 pepper. Roast for 30 minutes, tossing halfway through cooking, until soft and golden brown.

Cook the freekeh: In a small pot, bring 2 cups water and the stock concentrate to a boil. Add the freekeh and a pinch of salt and cook for 15 minutes, until tender.

Cook the chicken: Heat 1 Tablespoon oil in a large pan over medium-high heat. Pat the chicken thighs dry with a paper towel and season with salt, pepper, and the ras el hanout. Add the chicken thighs to the pan, skin side down, and cook for 6-7 minutes, until crispy and golden brown. Flip to cook on the other side for 3-4 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.

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.

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.