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Moroccan-Spiced Chicken Thighs
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!

Allergens:Soy/SojaWheat/BléMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

340 g

Chicken Thighs

56 g

Onion, sliced

113 g

Grape Tomatoes

85 g

Edamame

(ContainsSoy/Soja)

½ cup

Freekeh

(ContainsWheat/Blé)

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 tbsp

Moroccan Spice Blend

1 unit

Vegetable Broth Concentrate

170 g

Butternut Squash, cubes

1 unit

Lemon

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories654 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate74 g
Sugar0.01 g
Dietary Fiber17 g
Protein54 g
Cholesterol146 mg
Sodium553 mg
Utensils
Utensils
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Zester
Small Bowl
InstructionsPDF
Instructions
1

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.

2

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.

3

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.**)

4

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.

5

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.

6

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

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