Millet porridge with chicken and nuts in chicken broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories549.3kcal
Proteins29.9grams
Fats29.8grams
Carbohydrates40.8grams
Millet
200
g
Carrot
2
g
Onion
1
head
Butter
60
g
Shelled walnuts
50
g
Almond
50
g
Chicken broth
300
ml
Dill
0.5
bunch
Parsley
0.5
bunch
Cloves
to taste
Ground black pepper
to taste
Salt
to taste
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 g
2
Peel the onion, wash it, and slice it into half rings.
- Onion: 1 head
3
Wash and chop the dill and parsley.
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
4
Coarsely chop the walnuts.
- Shelled walnuts: 50 g
5
Wash the fillet, cut into large cubes, fry in melted butter, add onion, almonds, carrot, clove, pepper, salt, pour in some broth and simmer for 5 minutes.
- Chicken breast fillet: 300 g
- Onion: 1 head
- Almond: 50 g
- Carrot: 2 g
- Cloves: to taste
- Ground black pepper: to taste
- Salt: to taste
- Chicken broth: 300 ml
6
Then add the rinsed millet, walnuts, pour in the remaining broth, and cook the porridge until ready.
- Millet: 200 g
- Shelled walnuts: 50 g
- Chicken broth: 300 ml
7
Serve at the table, garnished with dill and parsley.
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
