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: 55 mins
• 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 1/2ounce) can diced tomatoes
• 1 (14 1/2ounce) can chicken broth
• 1  bay leaf
• 1⁄4 teaspoon black pepper
• 1  cup peas

Directions

1. Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
2. 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.
3. Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
4. Add onion and garlic, saute 3 minutes.
5. Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
6. Bring to a boil over medium-high heat.
7. Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
8. Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
9. Remove bay leaf.