Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Ras el Hanout Chicken
with Farro Salad and Cucumber-Yogurt Sauce
35 MIN
2 Servings
From the Test Kitchen
Fragrant, warming ras el hanout—a beloved North African blend—forms the vibrant coating for these juicy chicken thighs. We’re serving the chicken over a bed of nutty farro tossed with fresh tomatoes and sweet dried figs, a favorite fruit of the region.
Get Plans-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Thighs
-
2 Boneless, Skinless Chicken Thighs
- ½ cup Semi-Pearled Farro
- 1 Persian Cucumber
- 4 oz Grape Or Cherry Tomatoes
- 2 cloves Garlic
- 2 Scallions
- 2 Dried Turkish Figs
- ½ cup Plain Greek Yogurt
- 1 Tbsp Ras El Hanout
- 1 Tbsp White Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & rehydrate the figs:
While the farro cooks, wash and dry the fresh produce. Small dice the cucumber. If necessary, peel 1 clove of garlic (you may have extra). Roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the figs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the chopped figs, sliced white bottoms of the scallions, and vinegar.
3
Make the cucumber-yogurt sauce:
While the farro continues to cook, in a bowl, combine the yogurt, diced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.
4
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Drizzle with olive oil. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and loosely cover with aluminum foil to keep warm.
5
Finish the farro salad & serve your dish:
To the pot of cooked farro, add the seasoned tomatoes, rehydrated figs (including any liquid from the bowl), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished farro salad. Garnish with the sliced green tops of the scallions. Serve with the cucumber-yogurt sauce on the side. Enjoy!
1
Cook the farro:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & rehydrate the figs:
While the farro cooks, wash and dry the fresh produce. Small dice the cucumber. If necessary, peel 1 clove of garlic (you may have extra). Roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the figs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the chopped figs, sliced white bottoms of the scallions, and vinegar.
3
Make the cucumber-yogurt sauce:
While the farro continues to cook, in a bowl, combine the yogurt, diced cucumber, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.
4
Cook the chicken:
STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Drizzle with olive oil. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and loosely cover with aluminum foil to keep warm.
5
Finish the farro salad & serve your dish:
To the pot of cooked farro, add the seasoned tomatoes, rehydrated figs (including any liquid from the bowl), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished farro salad. Garnish with the sliced green tops of the scallions. Serve with the cucumber-yogurt sauce on the side. Enjoy!
Tips from Home Chefs