Spice Rubbed Chicken With Millet Pilaf
"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
- Ingredients:
- 13
- Serves:
-
4
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
- Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
- 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.
- Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
- Add onion and garlic, saute 3 minutes.
- Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
- Bring to a boil over medium-high heat.
- Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
- Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
- Remove bay leaf.
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Reviews
-
This was really yummy, smelled great, and my fiance, who doesn't generally like millet, ate every last bite! -
Tastes best with white rice!
