Moroccan-Spiced Chicken with Millet Tabbouleh

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This aromatic Moroccan-spiced chicken with millet tabbouleh offers a vibrant twist on a classic Middle Eastern favourite. By marinating the chicken thighs in a spiced coconut yoghurt base infused with citrus zest and warm spices like cumin and turmeric, you achieve incredibly tender meat with a beautifully crisp finish. It is a wonderful dairy-free option that brings a sense of sunshine to the dinner table, making it an excellent choice for a nutritious midweek meal or a relaxed weekend lunch.

The accompanying tabbouleh swaps traditional bulgur wheat for millet, providing a gluten-free alternative that is light yet satisfying. Tossed with a generous amount of fresh parsley, mint, and dill, the grain salad provides a zesty contrast to the savoury, spiced chicken. This dish is not only rich in protein but also packed with fresh herbs, offering a heart-healthy and colourful plate that tastes just as good served warm or cold the next day.

Ingredients for Moroccan-Spiced Chicken with Millet Tabbouleh

475ml coconut yoghurt, plain
Succo di 1 limone
Scorza di 1 limone
Zest of 1 orange
1/2 cucchiaini di cannella
1/2 teaspoons cumin
1/2 cucchiaini di paprika
1/2 cucchiaini di pepe nero
1/2 cucchiaini di curcuma
1/2 cucchiaini di sale marino
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 cucchiaio di olio extravergine d'oliva
Succo di 1 limone
60ml aceto di vino rosso

How to make Moroccan-Spiced Chicken with Millet Tabbouleh

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.

Avvertenza

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