Chicken, millet, seeds ...
... and garlic sauce.
- Fry the seeds in a dry, heated pan for about 2 minutes, taking care not to burn them, remove from the heat and leave to cool.
- Bring the water to a boil, add the meat cube, add the cleaned and washed millet and cook for about 30 minutes until almost all the liquid has boiled. Mix cooled seeds, parmesan, pepper and add as much sour cream as you like to the cooked millet.
- Cut the meat into steaks, season them with salt, pepper, turmeric and hot ground pepper. In a heated pan, with a little oil, fry the meat until golden on both sides.
- For the sauce, in a blender or stick mixer, whisk together the garlic, tahini paste, lemon juice, Himalayan salt and as much olive oil as you need to get a density similar to mayonnaise.
When serving, pour garlic sauce, millet and millet. That way it will be even tastier.