Moroccan-Spiced Chicken with Millet Tabbouleh
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- juice of 1 lemon
- 1/2 teaspoon cumin
- 1/4 cup red wine vinegar
- 1 tablespoon extra-virgin olive oil
- zest of 1 lemon
- 1/2 teaspoon turmeric
- zest of 1 orange
- 2 cups coconut yogurt, plain
- 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
- Carbohydrate 37 g(12%)
- Cholesterol 162 mg(54%)
- Fat 33 g(51%)
- Fiber 5 g(19%)
- Protein 34 g(67%)
- Saturated Fat 10 g(50%)
- Sodium 895 mg(37%)
- Calories 581
Preparation 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.) Preheat the oven to 375°F. Prepare a broiler 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 flavors 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 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving. Cooks' NoteTo 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 occaÂsionally, until crispy. Remove from heat and serve immeÂdiately. From The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free Copyright © 2018 by Steven R. Gundry, MD. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation 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.) Preheat the oven to 375°F. Prepare a broiler 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 flavors 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 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving. Cooks' NoteTo 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 occaÂsionally, until crispy. Remove from heat and serve immeÂdiately. From The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free Copyright © 2018 by Steven R. Gundry, MD. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
