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
Mediterranean Chicken & Millet
with salad leaves & sour cream
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mediterranean Chicken & Millet?
The preparation time for Mediterranean Chicken & Millet with salad leaves & sour cream is between 20 and 35 minutes.
What is the total time required to make Mediterranean Chicken & Millet with salad leaves & sour cream?
The total time required to make Mediterranean Chicken & Millet with salad leaves & sour cream is between 35 and 50 minutes.
How many servings does Mediterranean Chicken & Millet provide?
4 servings
What are the main ingredients in Mediterranean Chicken & Millet?
Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Lemon Juice, Millet, NOMU Poultry Rub, Onion, Onions, Salad Leaves, Sour Cream
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?
Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Lemon Juice, Millet, NOMU Poultry Rub, Onion, Onions, Salad Leaves, Sour Cream
How many calories does Mediterranean Chicken & Millet have?
558 calories
How much fat content does Mediterranean Chicken & Millet have?
grams
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