HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGuest Chef Recipe: Ras El Hanout Spiced Chicken Thighs With Freekeh Salad, Butternut, And Lemony Yogurt Sauce
Guest Chef Recipe:  Ras el Hanout-Spiced Chicken Thighs with Freekeh Salad, Butternut, and Lemony Yogurt Sauce

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

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All my recipes are variations of the meals my mother cooked for me growing up. This dish highlights all my favorite flavors of her home-cooking; traditional Mediterranean spices, seasonal squash, and, of course, never forget a dollop of thick yogurt and a drizzle of olive oil. I hope you enjoy the dish as much as I always have!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

16 ounce

Chicken Thighs

¾ cup

Cracked Freekeh


1 box

Veggie Stock Concentrate

2 ounce

Fava Beans

4 ounce

Grape Tomatoes

1 unit


1 unit

Red Onion

1 teaspoon


1 teaspoon

Ras el Hanout

8 ounce

Butternut Squash

5.3 ounce



1 teaspoon

Smoked Paprika

¼ ounce


Not included in your delivery

5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1056 kcal
Energy (kJ)4418 kJ
Fat48 g
Saturated Fat3 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber21 g
Protein64 g
Sodium406 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Dish
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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!