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Tandoori chicken,millet salad,millet,low carb cooking,low carbohydrate recipes

For chicken:
In a bowl combine the following:
4 bone-in, skinless chicken thighs (or bone-in chicken breasts)
1 cup milk
1 clove of garlic smashed
1 tsp cumin
1 tsp turmeric
1 tbsp paprika
1/4 tsp nutmeg
1 half of a lemon and juice
Salt and pepper to taste.

Allow chicken to marinate in the fridge for as long as you can.

Preheat oven to 350 degrees.
Remove and chicken from marinade and discard leftover marinade. Add chicken to a roasting pan and top with sliced vidalia onions. Place in preheated oven for 30 minutes.
After 30 minutes flip chicken over and turn the oven broiler on. Cook for another 10 minutes. Allow chicken to rest after removing from oven.

For salad:
1 cup Millet
3 cups of water or stock (vegetable or chicken)
Olive oil

Add some olive oil to the bottom of a pot with a fitted lid on medium heat. Add the Millet and toast lightly. Add the water or stock to the pan. Bring to a boil and turn down to low heat. Cover with a lid. Let simmer for 20 minutes or until water is absorbed. Take off heat and drizzle with more Olive oil. Let stand.

Add:
3 – 4 finely diced baby carrots
1/2 finely diced small red onion
4 -5 fresh basil leaves (or cilantro)
1 tsp of cumin
1/2 freshly squeezed lemon
Salt and pepper to taste

Combine with Millet by gently fluffing it together with a fork. Place in fridge.

TIP: after the chicken is done, you can always add the Millet salad to the pan drippings and toss it for moment absorb all the flavours.

Tandoori chicken,millet,low carb cooking,low carbohydrate cooking,low carb recipes

Tandoori chicken,millet salad,low carb recipes,low carb cooking,low carboydrate cooking