Moroccan-Spiced Chicken with Millet Tabbouleh

Ingredients for Moroccan-Spiced Chicken with Millet Tabbouleh

• 475ml coconut yoghurt, plain

• Juice of 1 lemon

• Zest of 1 lemon

• Zest of 1 orange

• 1/2 teaspoons cinnamon

• 1/2 teaspoons cumin

• 1/2 teaspoons paprika

• 1/2 teaspoons black pepper

• 1/2 teaspoons turmeric

• 1/2 teaspoons sea salt

• 4 pasture-raised chicken thighs

• 2 cups cooked millet

• 1/2 cup minced parsley

• 1/2 cup minced mint

• 1/4 cup minced dill

• 1 teaspoon iodized sea salt

• 1 tablespoon extra-virgin olive oil

• Juice of 1 lemon

• 60ml red wine vinegar

Marinate the chicken: In a large ziplock bag, combine the yoghurt, 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.)

Preheat the oven to 191°C. Prepare a grill pan or a sheet tray with wire rack by spraying with oil. Set aside.

Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavours meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).

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.

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 71°C and skin is crisp. Remove from heat, and let rest 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.