French Orange Tarragon Chicken with Lemon Infused Millet and Sweet Pickled Onions

French Orange Tarragon Chicken with Lemon Infused Millet and Sweet Pickled Onions

Millet

Previously here on the Organic Grains Blog, we shared a full tutorial on how to cook Millet on the stove (here) Millet is an amazing grain that packs a nutritional punch of fiber and vitamins. It is not a complete protein but is a seed grain. It cannot cross-pollinate with wheat and will always be gluten-free. In spite of how delicious and versatile it is as a staple, it is most often used as birdseed in the USA. That's sad...because as much as we love big bird, we'd rather see you make this healthy grain a part of your life. Use it anywhere you'd use rice, as it actually uses the same amount of water as regular white rice and cooks in a similar amount of time. It's nutty and mild in flavor, almost like brown rice, but not as chewy. It makes fantastic risotto and is ideal for breakfast bowls. 

Today's Millet Recipe

Though millet is often served in a rather simple setting, we thought we'd share a gourmet main dish using this remarkable grain in center stage! The Lemon infused millet is not sweet but has just a hint of lemon. We do this by using the zest, or outer colored portion of the lemon peel, finely grated. The millet is then coupled with this French-style sauce of honey and orange tarragon that is drizzled on chicken, it has a simple elegance. The final garnish, sweet pickled onions, can be made up to a week ahead of time. The caraway seed gives these onions just the right amount of deep rich flavor and, in our final serving presentation are cascaded over a bed of spiralized red beets.   

Lemon Infused Millet

Organic Grains Millet | 1 cup
water |2 cups
Lemon Zest| 2 tsp
salt | ¼ teaspoon

Directions: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn. Add the water, zest, and salt to the pan and stir. Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 20 minutes. Remove from Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes. Fluff and Serve!

 

Sweet Pickled Onions

White Onion, sliced thin| 1 large
Agave syrup, light| ½ cup
Apple Cider Vinegar| 1 cup
Salt| 1 ½ tsp
Pepper| ¼ tsp
Caraway Seed| pinch

Directions: Place the thinly sliced onion in a pint-sized mason jar. In a bowl, combine the agave, vinegar, salt, pepper, and caraway. Pour the vinegar mixture into the mason jar, covering the onion completely.  Tighten the jar lid and place the jar in the fridge 12-24 hours. Yield 2 cups.

French Orange Tarragon Chicken Glaze

Honey| ¾ cup
Orange zest| 1 Tbsp.
Minced garlic| 1 tsp.
Black pepper| 1 tsp
Fresh Tarragon, minced| 3 Tbsp.

Rotisserie Chicken| 1-3 lbs 

Directions: In a medium bowl, combine all the glaze ingredients. Yield 1 cup.

To glaze chicken: With a pastry or basting brush, wipe the orange glaze over the cooked chicken. Place in an oven at 350°for 10 minutes.

To Serve: Arrange the chicken on a bed of lemon infused millet with sweet pickled onion and your choice of sautéed vegetables. Garnish with fresh oranges and herbs if desired.


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