Millet is a great alternative to wheat. Once you’ve tried it, you’ll use it often. I enjoy broccoli roasted until it catches, but you could add it to the dish later if you prefer it less charred.
- For the millet couscous:
- 1 T olive oil
- 200 g millet
- 2¼ cups weak chicken stock
- For the roast chicken and vegetables:
- 600 g butternut, quartered lengthways and seeded
- 600 g broccoli, each floret and stem halved
- 4 free-range chicken thighs
- ½ cup olive oil
- 1 clove garlic, crushed
- ground cumin
- 1 t ground coriander
- 1 t sea salt and freshly ground black pepper, to taste
- 30 g raw almonds
- 2 cups chicken stock
- fresh coriander, for serving
- Woolworths harissa paste, for serving
1. To make the millet couscous, heat the oil in a saucepan. Stir in the millet and keep stirring for a minute or two until lightly toasted. Pour in the stock, bring to a boil, then cover and reduce the heat to low. Cook gently, stirring occasionally, for 20 minutes or until cooked but very slightly firm. Fluff up with a fork.
2. To make the roast chicken and vegetables, preheat the oven to 160°C. Make sure the chicken and vegetables are dry. Mix the oil with the garlic, spices and seasoning, then use to coat the chicken and vegetables.
3. Roast the almonds for 10–15 minutes until nicely toasted. Chop roughly and set aside.
4. Line a suitably sized roasting pan with baking paper. Add the moistened chicken and vegetables. Roast at 220°C for 30 minutes, or until the chicken is crisp and golden and the vegetables starting to caramelise. Carefully pour in the chicken stock. Turn off the oven and leave to rest for 5 minutes.
5. To serve, spoon the chicken, vegetables and pan juices over the millet. Sprinkle with the almonds and coriander. Serve the harissa paste on the side.
Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen