Chicken thiéré
🍗 Millet couscous with simmered chicken, carrots, cabbage, pumpkin and tomato broth.
Ingredients
- 300 g dry food-grade precooked pearl-millet couscous, thiéré type, prepared by package
- 1 kg bone-in chicken thighs, four to eight similar pieces
- 250 g carrots in 3 cm pieces
- 250 g peeled pumpkin in 4 cm pieces
- 200 g washed cabbage wedges
- 200 g crushed tomatoes
- 150 g chopped onion
- 2 crushed garlic cloves
- 20 g tomato paste
- 25 ml neutral oil: 20 ml sauce and 5 ml grains
- 800 ml potable water initially for sauce, plus grain hydration/steam water by package
- 1 bay leaf
- ½ teaspoon salt and pepper, adjusted
Preparation
Prepare vegetables and read millet package. Keep raw chicken/tools separate; do not wash raw poultry.
Heat 20 ml oil and brown chicken about 8 minutes. Reserve on a raw-food plate, not as ready-to-eat meat.
Soften onion 5 minutes; add garlic, paste and tomatoes for 3. Add 800 ml water, bay and chicken.
Simmer 15 minutes. Add carrots/cabbage for 10, then pumpkin about 15 until vegetables tender and large chicken centers 74°C away from bone.
Meanwhile hydrate and cook 300 g dry millet couscous by package, steaming if specified. Fluff with fork and remaining 5 ml oil. Grains must be tender, not just wet.
Taste broth, season lightly, remove bay and add hot water if over-reduced. Check every large chicken piece and extend cooking if needed.
Divide grains into four, top with chicken/vegetables and spoon broth gradually. Avoid soaking all grains at once and serve immediately.