Moroccan-Spiced Chicken with Millet Tabbouleh
A flavorful Middle Eastern-inspired dish featuring chicken marinated in aromatic Moroccan spices and coconut yogurt, served with a fresh millet tabbouleh loaded with herbs. The perfect blend of warm spices and bright, fresh flavors.
Ingredients
- •2 cups coconut yogurt, plain
- •1 whole lemon juice
- •1 whole lemon zest
- •1 whole orange zest
- •½ teaspoon cinnamon
- •½ teaspoon cumin
- •½ teaspoon paprika
- •½ teaspoon black pepper
- •½ teaspoon turmeric
- •½ teaspoon sea salt
- •4 pieces pasture-raised chicken thighs
- •2 cups cooked millet
- •½ cup minced parsley
- •½ cup minced mint
- •¼ cup minced dill
- •1 teaspoon iodized sea salt
- •1 tablespoon extra-virgin olive oil
- •1 whole lemon juice
- •¼ cup red wine vinegar
Cooking Instructions
- 1.
Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
60 min
- 2.
Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
5 min
- 3.
Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
20 min
- 4.
Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
5 min
- 5.
Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.
40 min