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Sweet & Spicy Chicken Grain Bowl

with Maple, Togarashi, & Hoisin

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This Asian-inspired grain bowl features one of our favorite varieties of autumn squash: creamy delicata, which we’re roasting on the same sheet pan as our togarashi-seasoned chicken thighs. We’re serving the flavorful duo over a bed of hearty freekeh tossed with tender bites of kale, then drizzled with savory hoisin lightly sweetened with maple syrup.

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Cook the freekeh:
1 Cook the freekeh:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the squash:
2 Prepare the squash:

While the freekeh cooks, line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Place the sliced squash on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan.

Roast the chicken & squash:
3 Roast the chicken & squash:

While the freekeh continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. Transfer to the other side of the sheet pan of prepared squash. Roast 20 to 22 minutes, or until the squash is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board.

Prepare & marinate the kale:
4 Prepare & marinate the kale:

While the chicken and squash roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the sesame oil, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the sliced kale and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the maple-hoisin sauce:
5 Make the maple-hoisin sauce:

While the kale marinates, in a bowl, combine the hoisin sauce, maple syrup, and remaining vinegar.

Finish the freekeh & serve your dish:
6 Finish the freekeh & serve your dish:

Add the marinated kale to the pot of cooked freekeh. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished freekeh topped with the roasted squash and sliced chicken. Drizzle with the maple-hoisin sauce and garnish with a pinch of the remaining spice blend (you will have extra). Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the freekeh:
1 Cook the freekeh:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the squash:

While the freekeh cooks, line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Place the sliced squash on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan.

Prepare the squash:
Roast the chicken & squash:
3 Roast the chicken & squash:

While the freekeh continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. Transfer to the other side of the sheet pan of prepared squash. Roast 20 to 22 minutes, or until the squash is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board.

4 Prepare & marinate the kale:

While the chicken and squash roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the sesame oil, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the sliced kale and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare & marinate the kale:
Make the maple-hoisin sauce:
5 Make the maple-hoisin sauce:

While the kale marinates, in a bowl, combine the hoisin sauce, maple syrup, and remaining vinegar.

6 Finish the freekeh & serve your dish:

Add the marinated kale to the pot of cooked freekeh. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished freekeh topped with the roasted squash and sliced chicken. Drizzle with the maple-hoisin sauce and garnish with a pinch of the remaining spice blend (you will have extra). Enjoy!

Finish the freekeh & serve your dish: