Directions

1

Trim the leeks, slit them in half lengthwise and rinse well under running water to remove any sand or grit. Coarsely chop the leeks.

2

Heat the oil in a large saucepan over a low to medium heat. Add the chicken, leeks, coriander, cumin, fennel seed, salt and cayenne pepper.

3

Cook, stirring often, for about 5 minutes, until the chicken is browned and the leeks are soft.

4

Place the millet in a pot and add 350mls of water. Set the millet to medium high heat and when it starts boiling turn the heat down to low and cover the pot.

5

After 10-15 minutes all the water should be absorbed and the millet will be cooked.

6

Add the tomatoes with their liquid, the chickpeas, olives and lemon zest and bring to a boil.

7

Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes, until the tomato sauce is very thick.

8

Remove from the heat and stir in the lemon juice.

9

Serve immediately over cooked millet, rice or with wholewheat bread and garnish with the feta cheese.

10

From TV3 http://www.tv3.ie/shows/sundayam/article/1.65.1451.1508/183556/Mediterranean-Chicken–Chickpea-Stew