North African Style Chicken with Millet

Name: North African Style Chicken with Millet
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 650g Chickens; 150g onion; 4 Small onions; 1 piece tomato; 1 piece carrot; 1 piece Zucchini; 100g Haricot vert; 250g Chickpeas; 30g butter; 1/4 teaspoon Turmeric powder; 1/4 teaspoon Cumin powder; 10 pieces Saffron; 1/2 a strip, about 10cm long Cinnamon; 2s parsley; 125g Xiaomi (couscous); 2 teaspoons harissa chili sauce; 1 teaspoon olive oil

by Xiaojun_Joanne

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

2

Morocco, a country deeply influenced by Arab culture and French culture. Through the war, the Arabs brought spices, especially the enchanting spice of saffron, as well as a series of vegetables, rice and sugar confectionery. Later French colonizations also deeply implanted their own culture in the Moroccan diet, such as baguette, coffee, wine and so on.

The chicken stew that I will introduce today uses saffron, cinnamon and other Middle Eastern spices and North African specialty couscous, with French parsley and small onions, which perfectly presents the mix and match style of Moroccan cooking.

North African Style Chicken with Millet

1. Cooking chicken: cut chicken into large pieces, chop onions, peel small onions, soak saffron in warm water, peel tomatoes and cut into large pieces, cut carrots and zucchini into large pieces, separate water from chickpeas and green beans.

North African Style Chicken with Millet recipe

2. In a hot pan, melt 10 grams of butter, fry the chicken until golden brown, set aside.

3. Turn off the heat, add the onions, and fry until the onions become soft.

4. Add turmeric powder, cumin powder, small onions, saffron and soaked saffron water, cinnamon, parsley, coriander, tomatoes, chopped black pepper and salt, and stir-fry evenly. Add chicken and water, bring to a boil over high heat, cover and simmer for 25 minutes.

5. Add the carrots and continue to simmer for 20 minutes.

6. Add the chickpeas, green peas, and zucchini, continue to simmer for 20 minutes, until the chicken and vegetables are soft.

7. To cook millet rice: mix thyme with a pinch of salt, put a kitchen paper towel or gauze on the strainer, and place the thyme on a kitchen paper towel.

8. Melt the remaining butter over low heat, pour the butter onto the thyme while it is still hot, and filter it into spice oil.

9. Add water, olive oil, and a little salt to the pot, bring it to a boil, and turn off the heat.

10. Add millet and simmer for 2 minutes. Add spice butter, simmer for 3 minutes, mix well.

11. Serve on the plate: Put chicken and vegetables on the plate, you can slightly moisten them with the soup. Take about half a cup of soup, stir in the chili sauce, pour it on the rice, mix well and serve with chicken and vegetables.

Tips:
1 If you want to be more tender and elastic, you can choose chicken thighs.
2 The English name of this melon is zucchni. It is a commonly used melon in Europe. It is commonly green and yellow. If you don’t have zucchini, you can use zucchini instead.
3 I use canned chickpeas, which can be cooked directly after draining the water. If you use a dry one, you need to soak it overnight and boil it softly before using it.
4 The English name of the millet here is couscous, which is a specialty of the Mediterranean and tastes a bit like millet. I use fast-cooking couscous, which needs to be adjusted in accordance with the prompts of different brands and types.
5 I use harissa chili sauce here, which is a very popular chili sauce in North China. If not, you can use ordinary chili sauce instead.