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Moroccan-Spiced Chicken with Millet Tabbouleh

Moroccan-Spiced Chicken with Millet Tabbouleh

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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
Juice of 1 lemon
Rivet från 1 citron
Zest of 1 orange
1/2 teaspoons cinnamon
1/2 teaspoons cumin
1/2 teskedar paprikapulver
1/2 teskedar svartpeppar
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 matsked extra jungfruolivolja
Juice of 1 lemon
60 ml rödvinsvinäger

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.

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