Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad
Get ready for some rockin’ Moroccan chicken with this easy and delicious family meal
Servings: 4 servings
Ingredients
Moroccan Spice Rub
- 2 Tbsp. kosher salt
- 1 Tbsp. ground black pepper
- 1 Tbsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 2 tsp. granulated garlic
- 1½ tsp. brown sugar
- 2 tsp. smoked paprika
Tabbouleh Salad
- 2 cups bulgur wheat
- 2 cups water
- 1 tsp. kosher salt
- 1 cup chopped flat leaf Italian parsley
- 1/2 cup chopped fresh cilantro
- 12 mint leaves finely chopped
- Juice and zest of 2 medium lemons
- 1/2 cup coarsely chopped dried tart cherries
- 1/2 cup roasted sliced almonds
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Moroccan Spiced Chicken
- One 2.45 pound Omaha Steaks whole spatchcock chicken
- 1/3 cup olive oil
Instructions
Moroccan Spice Rub
- Place all ingredients in a small bowl and whisk until incorporated. Set aside until ready to use.
Tabbouleh Salad
- Bring grill to 375 degrees F indirect heat, and place medium-sized sauce pot with water and 1 tsp. kosher salt to a slow boil.
- Place dried bulgur wheat in a large bowl and pour over salted boiling water. Stir with fork and cover with aluminum foil or plastic wrap, allowing to sit covered for 30 minutes.
- Once bulgur is tender and cooked, and add all remaining ingredients, stirring until thoroughly incorporated. Season to taste with salt and freshly ground black pepper.
Moroccan Spiced Chicken
- Preheat grill to 375 degrees F indirect heat.
- Pat chicken dry with paper towels and liberally season with Moroccan rub on both sides.
- Place chicken skin side down first for 20 to 25 minutes, until chicken skin gets crispy.
- Flip the chicken and brush with olive oil all over chicken skin and continue to cook another 20 to 25 minutes, or until thickest part of the chicken breast reads 160 degrees F.
- Remove from grill, and rest 10 to 12 minutes, then carve and serve over tabbouleh salad.