Merguez-Spiced Chicken Thighs with Flatbread & Tzatziki

Sometimes associated with sausage, this merguez spice blend borrows the same flavors, bringing deep color to this chicken dinner. Dig in with pillowy bread and a minty fresh dip.

What You Get

Cucumber

Greek yogurt

Lemon

Mint

Boneless chicken thighs (see note below)

Merguez spice (North African spice blend)

Spring onions

Cooked corona beans

Flatbread

What You’ll Need

Salt

Olive oil

Makes 3 servings

Active Time: 25 minutes 

Total Time: 35 minutes 

Step 1

Preheat the oven to 400°F. To make the tzatziki sauce, shred or thinly slice the cucumber into a bowl. Add the yogurt, the juice of ½ lemon, and a pinch of salt. Pick and chop the mint leaves and fold them in last. Season to taste with salt or additional lemon juice.

Step 2

Remove the chicken thighs from the packaging and pat dry with paper towels. Place the chicken thighs in a bowl, drizzle with 2 tablespoons olive oil, sprinkle with the merguez spice and ½ teaspoon salt, and turn to coat. Trim the spring onions, cut them in half lengthwise, and then crosswise into 4- to 5-inch pieces.

Step 3

Warm a large cast-iron skillet or sauté pan over medium-high heat. Add the chicken, skin-side down, and nestle the spring onions between. If you like, you can place a clean plate and a spare can of tomatoes on top of the chicken thighs to weigh them down (this will help speed up the cooking and create the crispiest skin). Cook until the chicken skin is dark golden, 8 to 10 minutes. Flip the chicken and spring onions and continue to cook until the chicken is no longer pink and the onions are soft and browned, 3 minutes longer.

Step 4

Transfer the chicken thighs to plates and let rest. Add the beans to the skillet with the onions and pan juices, and stir to warm through, 3 minutes. Season to taste with salt. Remove the flatbread from the packaging, sprinkle lightly with water, and slide directly onto an oven rack to warm, 4 to 5 minutes. Drizzle with olive oil and season with a pinch of salt. Cut into triangles or strips and keep warm.

Step 5

Transfer the chicken thighs and spring onions to plates, with the butter beans and tzatziki sauce on the side. Serve warm, with the flatbread for dipping.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.