eCook Meal
Mediterranean Chicken & Millet
with salad leaves & sour cream
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, onion & lemon juice, then topped with chicken slices and completed with a zesty sour cream drizzle. Mzansi meets the Mediterranean, Chef!
Serving guide
Choose your portion size.
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 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 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. 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 Cucumber, the salad leaves, ½ the lemon juice, ½ the parsley, 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 parsley. Enjoy!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 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 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. 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 Cucumber, the salad leaves, ½ the lemon juice, ½ the parsley, 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 parsley. Enjoy!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 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 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. 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 Cucumber, the salad leaves, ½ the lemon juice, ½ the parsley, 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 parsley. Enjoy!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 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 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. 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 Cucumber, the salad leaves, ½ the lemon juice, ½ the parsley, 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 parsley. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R99.72
for 4 servings · R24.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Millet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 25 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 40 and 50 minutes.
How many servings does Mediterranean Chicken & Millet provide?
4 servings
What are the main ingredients in Mediterranean Chicken & Millet?
Chicken, Chicken Breast, Cucumber, Lemon Juice, Millet, NOMU Roast Rub, Onion, Parsley, Salad Leaves, Sour Cream
What is the nutritional information of Mediterranean Chicken & Millet?
Calories: 590, Carbs: 69 grams, Fat: grams, Protein: 46.2 grams, Sugar: 8.9 grams, Salt: 350 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 150ml [300ml]|#7DA0D7 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. 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 parsley. Enjoy! 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 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. 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 cucumber, the salad leaves, ½ the lemon juice, ½ the parsley, and seasoning. In a separate bowl, combine the sour cream, the remaining lemon juice, seasoning, and water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Mediterranean Chicken & Millet?
Chicken, Chicken Breast, Cucumber, Lemon Juice, Millet, NOMU Roast Rub, Onion, Parsley, Salad Leaves, Sour Cream
How many calories does Mediterranean Chicken & Millet have?
590 calories
How much fat content does Mediterranean Chicken & Millet have?
grams