What up everyone....I made the 2nd of my 100 new recipes tonight- Chicken-Millet Skillet! I was having a serious craving for kale this afternoon, but I didn't want to just braise it like I usually do.... so I did a quick search of epicurious.com to see if I could find a some sort of recipe with kale. I couldn't find anything on epicurious that I hadn't made before and didn't contain sausage (apparently pork is the yin to kale's yang..), so I kind of gave up on the kale idea and decided to look at Whole Food's website to see if they had any type of in-store specials and the picture of the Chicken-Millet came up. EUREKA! I had some millet that I had bought a few years ago when I was on a grain kick (quinoa, amaranth, millet.. all that good stuff) and I had never used it AND the dish had greens in it. So I could mark the millet off of my list of foods I've never tried AND I could mark another new recipe off. YAY!
Millet, for those
of you who haven't heard of it before, is a grain that is similar to wheat... before it's cooked it looks kind of like cous cous, but there are little holes in the center (like little cous cous donuts :-p). You cook it similar to cooking rice or other grains (I think it's 1 part millet to 2 parts liquid) and when it cooks it gets to a porrigey consistency. Actually I think I originally bought the millet for breakfast food on the advice of my sis. Millet is fairly high in protein (11% protein by weight), but it's not nearly as high in protein as my favorite grain, quinoa (which can have up to 18% protein by weight).Anyway.... the dish was basically prepared by browning some chicken thighs, toasting the millet with onions, mushrooms and garlic and then cooking simmering everything in chicken broth, white wine, rosemary and thyme.
I have to say it was hella tasty! The millet aquired a bit of a creamy consistency (kind of like
polenta) and really took on the flavor of the chicken broth and spices. I added some fresh corn, just because I thought it would be tasty, but other than that I made the recipe exactly as it was written. The only minor issues I had with the dish is that it could have been spiced a little more heavily... maybe some parsely and definintely more salt, and it could have used a little more color. The green from the wilted kale was nice (although the color wouldn't have been nearly as vibrant if I'd cooked it the 10 minutes the recipe suggested), but everythingn else was pretty beige. I think carrots or perhaps red pepper would be nice in the dish. Also I think it would have been better to use cut up chicken breast or boneless chicken thighs instead of the thighs with bones as suggested in the recipe. Anywhoo this is what the dish looked like.... I need to figure out how food photographers make everything look so tasty... I promise this tasted WAY better than it looked :-pOverall I give this dish a solid A- It was healthy, really tasty and I will definintely make it again!
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