Buy all ingredients right below the recipe
Ingredients
- 400 g chicken thighs
- 30 g sunflower oil
- 100 g onion
- 160 g millet (dry weight)
- 200 g chopped peeled tomatoes in a can
- 400 ml coconut milk from a can
Instructions
- 1Cook the millet in salted boiling water until soft – about 10 minutes. Dice the onion.
- 2Season the chicken thighs with salt and pepper and sauté them in 2 tablespoons of sunflower oil until golden brown (4 minutes per side). After sautéing, remove the thighs, set them aside, and add the chopped onion to the same pan. Sauté until golden, sprinkle with sweet paprika, add peeled tomatoes with coconut milk, and return the sautéed thighs. Cook everything until thickened, about 20 minutes, over medium heat. Then remove the thighs from the mixture, shred them into smaller pieces with a fork, and return the lean meat with skin to the pot. You can save the bones for making broth.
- 3You can substitute coconut milk with high-fat milk. However, stir it into the sauce only after you remove it from the heat, to prevent the milk from curdling.
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The author of the photograph is Barbora Lundgren.