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Spice Rubbed Chicken With Millet Pilaf

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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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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