What are the main ingredients in Mediterranean Chicken & Millet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Mediterranean Chicken & Millet?

Calories: 558, Carbs: 62 grams, Fat: grams, Protein: 45.7 grams, Sugar: 6.3 grams, Salt: 258 grams

How do I prepare Mediterranean Chicken & Millet?

MAKE THE MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. CARAMELISED ONIONS: Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. LOAD WITH FLAVOUR: When the millet has cooled down, add the caramelised onion, the diced cucumber, the shredded leaves, ½ the lemon juice, ½ the torn basil, and seasoning. In a separate bowl, combine the sour cream, the remaining lemon juice, seasoning, and water in 5ml increments until drizzling consistency. YES, YOU’RE DONE!: Plate up the loaded millet salad, top with the grilled chicken slices, and drizzle over the sour cream dressing. Garnish with the remaining basil. Enjoy!

What should be prepared from my kitchen to make Mediterranean Chicken & Millet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Mediterranean Chicken & Millet

Name: Mediterranean Chicken & Millet
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Millet has been grown in Africa for the past 10 000 years. That’s why it has so many local names: uphoko, nyalothi, ntweka, babala, muvhoho, or amabele to name a few. This gorgeous grain will be loaded with cucumber, basil, onion & lemon juice, then topped with chicken slices and completed with a zesty sour cream drizzle. Mzansi meets the Mediterranean, Chef!

Mediterranean Chicken & Millet

with salad leaves & sour cream

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Lemon Juice
Millet
NOMU Poultry Rub
Onion
Onions
Salad Leaves
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
When the millet has cooled down, add the caramelised onion, the diced cucumber, the shredded leaves, ½ the lemon juice, ½ the torn basil, and seasoning. In a separate bowl, combine the sour cream, the remaining lemon juice, seasoning, and water in 5ml increments until drizzling consistency.
YES, YOU’RE DONE!
Plate up the loaded millet salad, top with the grilled chicken slices, and drizzle over the sour cream dressing. Garnish with the remaining basil. Enjoy!

Millet - 75ml
Onion - 1
Free-range Chicken Breast - 1
NOMU Poultry Rub - 5ml
Cucumber - 50g
Salad Leaves - 20g
Lemon Juice - 15ml
Fresh Basil - 3g
Sour Cream - 30ml

Download the Recipe

Serves 2

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
When the millet has cooled down, add the caramelised onion, the diced cucumber, the shredded leaves, ½ the lemon juice, ½ the torn basil, and seasoning. In a separate bowl, combine the sour cream, the remaining lemon juice, seasoning, and water in 5ml increments until drizzling consistency.
YES, YOU’RE DONE!
Plate up the loaded millet salad, top with the grilled chicken slices, and drizzle over the sour cream dressing. Garnish with the remaining basil. Enjoy!

Millet - 150ml
Onion - 1
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 10ml
Cucumber - 100g
Salad Leaves - 40g
Lemon Juice - 30ml
Fresh Basil - 5g
Sour Cream - 60ml

Download the Recipe

Serves 3

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
When the millet has cooled down, add the caramelised onion, the diced cucumber, the shredded leaves, ½ the lemon juice, ½ the torn basil, and seasoning. In a separate bowl, combine the sour cream, the remaining lemon juice, seasoning, and water in 5ml increments until drizzling consistency.
YES, YOU’RE DONE!
Plate up the loaded millet salad, top with the grilled chicken slices, and drizzle over the sour cream dressing. Garnish with the remaining basil. Enjoy!

Millet - 225ml
Onions - 2
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Cucumber - 150g
Salad Leaves - 60g
Lemon Juice - 45ml
Fresh Basil - 8g
Sour Cream - 90ml

Download the Recipe

Serves 4

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
When the millet has cooled down, add the caramelised onion, the diced cucumber, the shredded leaves, ½ the lemon juice, ½ the torn basil, and seasoning. In a separate bowl, combine the sour cream, the remaining lemon juice, seasoning, and water in 5ml increments until drizzling consistency.
YES, YOU’RE DONE!
Plate up the loaded millet salad, top with the grilled chicken slices, and drizzle over the sour cream dressing. Garnish with the remaining basil. Enjoy!