Spice Rubbed Chicken With Millet Pilaf Recipes

SPICE RUBBED CHICKEN WITH MILLET PILAF

Steps:

• Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
• Heat 1 tbsp oil in dutch oven or skillet over medium-high heat. Add chicken and brown 6-8 minutes, turning once. Remove to plate.
• Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
• Add onion and garlic, saute 3 minutes.
• Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
• Bring to a boil over medium-high heat.
• Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
• Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
• Remove bay leaf.

MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH

Steps:

• 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.