
Low Fat | |
Vegetarian | |
3 fillets of free range chicken diced |
2 medium leeks |
2 tablespoons extra virgin olive oil |
1½ teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon ground fennel seed |
½ teaspoon Himalayan fine rock |
Salt |
⅛ teaspoon cayenne pepper |
1 x 400g can of chopped tomatoes |
1 x 400g can of chickpeas, rinsed and drained |
12 Kalamata olives, pitted and chopped |
Zest of 1 lemon |
1 tablespoon freshly squeezed lemon juice |
180g millet |
350mls of water |
Cooked millet or basmati rice, to serve |
80g feta cheese, broken into small pieces, to garnish |
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