Name: Chickpea Chicken Baked Millet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Huang Xiaomi; 2 pcs Chicken leg; 60g Chickpeas; 1/2 squash; 30g onion; 1 piece tomato; 1 tablespoon ketchup; Some Cumin powder; Some pepper; Some Chili powder; a little Cooking Wine; 1 tbsp Soy sauce; Some salt; Some oil

Chickpea Chicken Baked Millet

1. Prepare the materials. The olecranon needs to be soaked several hours in advance.

2. The chickpeas are cooked for 15 minutes while preparing other ingredients.

3. Remove the bones and skin of the chicken legs, cut into small pieces, add salt, cooking wine, and soy sauce to marinate.

4. Cut tomato into small cubes; cut zucchini into small slices; cut onion into small cubes.

5. Add 1 tablespoon of water to the tomato sauce and boil in the pot. Add cumin powder, pepper, chili powder and salt and mix well.

6. Rinse the millet, pour it into the tomato sauce and mix well, then add the chickpeas and mix evenly. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

7. Put the mixed millet into the pot and cover it and let it stand so that the millet can fully absorb the juice and become soft.

8. Add oil to the pan to heat up, and sauté the onions until fragrant.

9. Add the chicken thighs and fry until the color changes.

10. Add diced tomatoes and zucchini, add some salt and stir-fry, and bring to a boil. There will be water out of the vegetables.

11. Then add it on top of the small rice in the pot.

12. Preheat the oven to 200 degrees and bake for 35 minutes without covering.

13. After baking, mix evenly and you can eat it. It's very fragrant and delicious. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????