Poultry
Chicken with Millet and Peppers
Chicken pieces seared in olive oil and braised with red onion, garlic and chilli form the base of this hearty dish. Colourful peppers and cooked millet are stirred in to bring everything together. A topping of sautéed spring onions, peppers and fresh basil finishes it off. Roman Paulus's recipe is one for anyone who loves simple, honest cooking.
Prep: 2 h 30 min
Servings: 4
Energy: 156 kcal per serving
Method
01.
Bone the chicken leg quarters, remove the skin and cut the meat into smaller pieces. Use the bones, skin and trimmings to make a stock.…
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