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.
Ingredients
Ingredients
- 3/4 lb Boneless, Skinless Chicken Thighs
- 1/2 c Cracked Freekeh
- 1 Delicata Squash
- 1 Kale
- 2 tbsp Maple Syrup
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 tbsp Hoisin Sauce
- 1 tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Instructions
Instructions
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:
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:
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:
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:
While the kale marinates, in a bowl, combine the hoisin sauce, maple syrup, and remaining vinegar.
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!