Spice Rubbed Chicken With Millet Pilaf |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious middle-eastern/indian inspired dish. Found in the March 2009 issue of Prevention. I substituted 2 cups of jasmine rice for the millet since I couldn't find any at the local grocery store. Ingredients:
1 teaspoon paprika |
1 teaspoon ground cumin |
3/4 teaspoon salt |
4 skinless chicken thighs |
2 tablespoons canola oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 cup millet |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can chicken broth |
1 bay leaf |
1/4 teaspoon black pepper |
1 cup peas |
Directions:
1. Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
2. Heat 1 tbsp oil in dutch oven or skillet over medium-high heat. Add chicken and brown 6-8 minutes, turning once. Remove to plate.
3. Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
4. Add onion and garlic, saute 3 minutes.
5. Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
6. Bring to a boil over medium-high heat.
7. Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
8. Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
9. Remove bay leaf.
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