Millet Tabbouleh With Mushrooms Food

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.

TOASTED MILLET TABBOULEH

Steps:

• Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
• Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.

MILLET TABBOULEH WITH MUSHROOMS

Steps:

• In a medium bowl, mix the mushrooms with the garlic, lemon juice, olive oil and salt. Set aside while they marinate. Mix the parsley, tomatoes and onions. Set aside. Drain the millet and in a medium saucepan, bring it to a boil with the two cups of water and 1/2 tsp of salt. Cover, lower the heat and simmer for 13-15 minutes. Once the water of the millet has been absorbed, remove from heat and let it rest for 5 minutes, covered. After that, you can fluff it up with a fork. Finally, you can mix the tomato-parsley mixture, the marinated mushrooms (and their liquid) and the cooked millet. Adjust the salt if necessary.