Moroccan-Spiced Grilled Chicken with Chermoula & Quinoa Tabbouleh (Gluten & Dairy Free)

Serves 4

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp ground cinnamon

½ tsp ground turmeric

½ tsp ground ginger

½ tsp sea salt

¼ tsp black pepper

Zest and juice of 1 lemon

For the Chermoula Sauce:

1 cup fresh cilantro, chopped

1 cup fresh parsley, chopped

2 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili flakes (optional)

Zest and juice of 1 lemon

⅓ cup olive oil

Salt and pepper to taste

For the Quinoa Tabbouleh:

1 cup quinoa (rinsed, ensure gluten free)

2 cups water

1 cup cherry tomatoes, quartered

1 small cucumber, diced

½ cup fresh parsley, chopped

¼ cup fresh mint, chopped

2 green onions, sliced

Juice of 1 lemon

2 tbsp olive oil

Salt and pepper to taste

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Instructions

Marinate & Grill the Chicken:

In a bowl, whisk olive oil, spices, salt, pepper, lemon zest, and juice. Coat chicken and marinate 30 minutes (or up to 4 hours). Grill over medium-high heat for 5–6 minutes per side, until cooked through and charred.

Prepare Chermoula:

In a food processor or by hand, combine cilantro, parsley, garlic, spices, lemon zest and juice, olive oil, salt, and pepper. Blend until smooth but still textured. Adjust seasoning to taste.

Make Quinoa Tabbouleh:

Bring quinoa and water to a boil, reduce heat, cover, and simmer 12–15 minutes until water is absorbed. Fluff and let cool. Toss with tomatoes, cucumber, herbs, green onions, lemon juice, olive oil, salt, and pepper.

To Serve:

Spoon quinoa tabbouleh onto plates. Top with grilled Moroccan chicken and drizzle generously with chermoula sauce. Garnish with extra herbs and lemon wedges.

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Wine Pairing Suggestion

Pair with a chilled, aromatic white such as an Alsatian Gewürztraminer or a dry Riesling. These wines complement the warm spices and fresh herbs in the dish beautifully.

Chef’s Tips

For a vegetarian twist, swap chicken for grilled eggplant or portobello mushrooms.

Chermoula keeps well—use leftovers as a dip or marinade.