Main and Side
Kefir Chicken with Millet Pilaf
Coriander chicken thighs softened in kefir with a buttery, fluffy millet pilaf.
- Gluten-free
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 600 g chicken thigh
- ½ cups (100 ml) kefir
- 2 cloves garlic
- 1 tsp ground coriander
- 1½ tsp salt
- 1 pinch black pepper
- 2 tbsp olive oil
- ½ onion
- 1 tbsp butter
- 1 cup (200 ml) millet
- 2 cups (400 ml) water
Method
- Coat the boneless chicken thighs with the kefir, crushed garlic, coriander, half of the salt and the pepper and leave for at least 10 minutes.
- Finely chop the onion and cook it in the butter for 3 minutes; add the rinsed millet and toast for 2 minutes.
- Add the water and the rest of the salt; once it boils, cook on low heat for 15–18 minutes until absorbed and rest for 5 minutes.
- While the millet cooks, heat the olive oil in a pan and cook the chicken over medium-high heat for 6–7 minutes per side until cooked through.
- Serve the chicken with the millet pilaf.