Moroccan-Spiced Chicken Thighs

Moroccan-Spiced Chicken Thighs

with Freekeh, Butternut Squash and Lemon Crema

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Such a medley of exciting and fresh flavours, this dish had a lot going for it. Tender grains, lots of veggies, fresh spices and a tangy kick of lemon crema make this chicken recipe one you'll want to make again and again!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

56 g

Onion, sliced

113 g

Grape Tomatoes

85 g



½ cup



100 g

Greek Yogurt


1 tbsp

Moroccan Spice Blend

1 unit

Vegetable Broth Concentrate

170 g

Butternut Squash, cubes

1 unit


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories654 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate74 g
Sugar0.01 g
Dietary Fiber17 g
Protein54 g
Cholesterol146 mg
Sodium553 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, bring 2 cups water (double for 4 ppl) and broth concentrate(s) to a boil over high heat. On a baking sheet, toss squash, onions, tomatoes and half the Moroccan spice with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden, 20-22 min.


Meanwhile, add the freekeh to the boiling broth. Reduce the heat to medium-high and cook until tender, 15-17 min. Meanwhile, pat the chicken dry with paper towel. Sprinkle with the remaining Moroccan spice and season with salt and pepper.


Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 6-7 min per side. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, zest half the lemon (1 lemon for 4 ppl), then cut the remaining lemon into wedges.In a small bowl, stir together the yogurt and lemon zest. Season with salt and pepper.


When the freekeh is tender, remove the pot from the heat and stir through the edamame. Cover and let stand until the edamame is slightly tender, 5-6 min. Drain any excess water and return the freekeh and edamame to the same pot. Stir in the roasted veggies. Season with salt and pepper.


Divide the freekeh between plates and top with the chicken. Dollop with the crema and squeeze over a lemon wedge, if desired.