This dish brings nutty millet as the base, loaded with the winning taste of onion, cucumber & creamy feta. Topped with delicious golden chicken. Fresh oregano completes this classic meal.
Greek Chicken & Millet
Greek Chicken & Millet
with Danish-style feta & fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Oregano
- Lemon Juice
- Millet
- NOMU One For All Rub
- Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
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.
TASTY CHICKEN
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked millet, add the diced cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek millet. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet - 75ml
Free-range Chicken Pieces - 2
NOMU One For All Rub - 5ml
Cucumber - 50g
Onion - 1
Lemon Juice - 10ml
Fresh Oregano - 3g
Danish-style Feta - 20g
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.
TASTY CHICKEN
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked millet, add the diced cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek millet. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet - 150ml
Free-range Chicken Pieces - 4
NOMU One For All Rub - 10ml
Cucumber - 100g
Onion - 1
Lemon Juice - 20ml
Fresh Oregano - 5g
Danish-style Feta - 40g
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.
TASTY CHICKEN
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked millet, add the diced cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek millet. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet - 225ml
Free-range Chicken Pieces - 6
NOMU One For All Rub - 15ml
Cucumber - 150g
Onion - 1
Lemon Juice - 30ml
Fresh Oregano - 8g
Danish-style Feta - 60g
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.
TASTY CHICKEN
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. In the final 1-2 minutes, remove the lid and baste with a knob of butter (optional) and the NOMU rub.
BOWL OF GREEK GOODNESS
To the cooked millet, add the diced cucumber, the diced onion (to taste), the lemon juice (to taste), ½ the chopped oregano, the crumbled feta, a drizzle of olive oil, and seasoning. Toss until combined.
OPA!
Plate up the loaded Greek millet. Top with the chicken and sprinkle over the remaining oregano. Great work, Chef!
Millet - 300ml
Free-range Chicken Pieces - 8
NOMU One For All Rub - 20ml
Cucumber - 200g
Onion - 1
Lemon Juice - 40ml
Fresh Oregano - 10g
Danish-style Feta - 80g
Woolies Products in this dish
