Name: Moroccan-Spiced Chicken with Millet Tabbouleh
Yield: 4 servings
Ingredients: 2 cups coconut yogurt, plain; Juice of 1 lemon; Zest of 1 lemon; Zest of 1 orange; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric; 1/2 teaspoon 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; 1/4 cup red wine vinegar

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Photo by Dana Gallagher

I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful paired with grilled seafood, meat, or tempeh, and it's great on its own too!

Cooks' Note

To make it vegetarian, replace the chicken with about a pound of tempeh, cut into thick slices. If using tempeh: Bake for 12 to 15 minutes, flipping occasionally, until crispy. Remove from heat and serve immediately.

Recipe notes

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