Grilled Moroccan Spiced Chicken with Quinoa Pilaf

Moroccan cuisine can be intimidating based on the number of spices and some unfamiliar flavor combinations. However, it is delicious and it can be accessible to all! With my grilled Moroccan spiced chicken I’ll show you how simple and delicious it can be.

So, let’s take Moroccan inspired cuisine into your comfort zone by simply marinating some chicken, throwing it on the grill, and cooking up some quinoa. Easy right? The best part is that this recipe doesn’t require a ton of prep, mess, or clean up. So read below to find out how you can whip up this easy and healthy weeknight dinner with some amazing flavor combos to transport your taste buds to Morocco!

Serves 4

Tools:

A grill. Any grill will work – grill pan, indoor grill, gas grill, or charcoal.

Ingredients:

4 chicken breasts

1 tablespoon bharat combined with 1 teaspoon of each salt, paprika, cumin, and cayenne

1 clove of garlic minced

1/4 cup olive oil

For the Quinoa:

1 1/2 cups Quinoa

3 cups chicken stock

1/2 red onion, diced

8 ounces of kale, stems removed

1/2 cup dates, chopped

1/4 cup sliced almonds

1 clove of garlic, minced

Juice from one orange, or 1/4 cup OJ

1 teaspoon of honey

salt and pepper to taste

Instructions:

1. Combine the chicken with bharat, paprika, cumin, cayenne, salt, garlic, and oil. Meanwhile preheat grill to medium high heat.
2. Begin the quinoa pilaf by sautéing the kale, red onion, and garlic with salt and pepper in a little oil. Add the quinoa and just barely toast before adding the chicken stock and reducing the heat to low and covering.
3. Grill the chicken, about 8-10 minutes each side until cooked through.
4. Once all of the chicken stock is absorbed in the quinoa, toss in the dates, almonds, honey and orange juice. Fluff to combine.
5. To serve, slice the chicken breast on the bias and serve over the quinoa pilaf.

If you like my grilled Moroccan Spiced Chicken, check out my harissa grilled chicken too!