---
title: "Guest Chef Recipe: Ras el Hanout-Spiced Chicken Thighs with Freekeh Salad, Butternut, and Lemony Yogurt Sauce"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/guest-chef-recipe-ras-el-hanout-spiced-chicken-thighs-with-freekeh-salad-butternut-and-lemony-yogurt-sauce-562917384dab719e6f8b4567
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: hard
allergens:
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 1056
  protein: 64
  fat: 48
  saturated fat: 3
  carbohydrates: 88
  sugar: 14
  fiber: 21
  sodium: 406
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Thighs/guest-chef-recipe-ras-el-hanout-spiced-chicken-thighs-with-freekeh-salad-butternut-and-lemony-yogurt-sauce.avif"
---

Prep the ingredients: Preheat the #oven{} to 375 degrees. Halve, peel, and thinly slice the @red onion{2%unit}(halved, peeled, and thinly sliced). Halve the @grape tomatoes{8%oz}(halved) and @lemon{2%unit}(halved). Roughly chop the @oregano{½%oz}(roughly chopped) leaves.

Roast the squash: Toss the @butternut squash{16%oz} on a #baking sheet{} with a drizzle of @olive oil{10%tsp}, the @smoked paprika{2%tsp}, and a pinch of @salt{} and @black pepper{}. Roast for ~{30%minutes}, tossing halfway through cooking, until soft and golden brown.

Cook the freekeh: In a #small pot{}, bring @water{2%cup} and the @veggie stock concentrate{2%box} to a boil. Add the @cracked freekeh{1.5%cup} and a pinch of salt and cook for ~{15%minutes}, until tender.

Cook the chicken: Heat 1 tablespoon olive oil in a #large pan{} over medium-high heat. Pat the @chicken thighs{32%oz} dry with @paper towels{} and season with salt, pepper, and the @Ras el Hanout{2%tsp}. 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.

Make the freekeh salad: To the same pan, add the onion and cook, tossing, until slightly caramelized. Add the tomatoes, @fava beans{4%oz}, and @cumin{2%tsp} 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{10.6%oz}.

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!