Ras el Hanout Chicken with Farro Salad and Cucumber-Yogurt Sauce
Great for Grilling

Ras el Hanout Chicken

with Farro Salad and Cucumber-Yogurt Sauce

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
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tips & techniques
Cook the farro:
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.

Prepare the ingredients & rehydrate the figs:
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.

Make the cucumber-yogurt sauce:
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.

Cook the chicken:
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.

Finish the farro salad & serve your dish:
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

Cook the farro:
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.

Prepare the ingredients & rehydrate the figs:
Make the cucumber-yogurt sauce:
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.

Cook the chicken:
Finish the farro salad & serve your dish:
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!

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