One Pot Lemon Chicken Dinner

4 People
55 min.
easy

Seared lemon slices, garlic, thyme and two Knorr Chicken Stock Pots give this simple one-pot chicken dinner glorious fresh, aromatic flavours. But the magic ingredient is millet: a super-versatile, nutritious ancient grain that’s added directly to the pot and simmered in the rich broth until it is tender and has absorbed all the flavours. Serve with fresh coriander and a crisp green salad. Like all our Future 50 Foods, millet is good for you AND for the planet.

Ingredients

3 tbsp oil
8 chicken thighs skin on
Robertsons Atlantic sea salt, to taste
1 onion diced
3 fresh cloves garlic, crushed
1 cup millet
2 cups boiling water
1 Knorr chicken stock pot
1/2 lemon freshly squeezed
1/2 lemon sliced
1 tsp Robertsons thyme
2 tbsp coriander chopped
mixed green salad
Knorr light greek salad dressing, to drizzle over green salad

Cooking Method

Over a medium/high heat, heat half the oil in a large deep pan/skillet.
Season both sides of the chicken thighs with salt and pepper and rub with 1 tablespoon of oil all over. Fry skin-side-down until golden and crisp, 5-7 minutes. Turn the thighs around and allow to seal, 1 minute.
Transfer the chicken pieces to a plate.
Add the rest of the oil to the pan and allow to heat. Add the onion, garlic and millet and allow to cook, 5 minutes, stirring often. Add the water and the Knorr Chicken Stock Pot and dried thyme and stir well. Add the chicken thighs back into the pan.
Bring to the boil, cover and reduce to a slow simmer.
Allow to cook for 20 25 minutes until the millet is tender and the chicken is cooked through. The liquid should be cooked away at this stage.
Adjust the seasoning and squeeze half a lemon over the chicken pieces. Add the lemon slices in between the chicken thighs.
Switch off the heat and leave to rest, covered for 5 minutes.
Garnish the dish with chopped coriander. Serve immediately with a fresh salad dressed in Knorr Light Greek Salad Dressing and ENJOY!