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Moroccan-Spiced Chicken with Millet Tabbouleh

['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']

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.

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