French Orange Tarragon Chicken with Lemon Infused Millet Pilaf & Sweet Pickled Onions
French Orange Tarragon Chicken with Lemon Infused Millet and Sweet Pickled Onions
Though millet is often served in a rather simple setting, we thought we'd share a gourmet main dish using this remarkable grain in center stage! The Lemon infused millet is not sweet but has just a hint of lemon. We do this by using the zest, or outer colored portion of the lemon peel, finely grated. The millet is then coupled with this French-style sauce of honey and orange tarragon that is drizzled on a pre-cooked rotisserie chicken, it has a simple elegance and it will come together quickly! The final garnish, sweet pickled onions, can be made up to a week ahead of time. The caraway seed gives these onions just the right amount of deep rich flavor and, in our final serving presentation are cascaded over a bed of spiraled red beets.
Lemon Infused Millet
1 cup Specialty Grains Millet or Quinoa 2 cups chicken stock 2 tsp lemon zest ¼ teaspoon salt
Directions: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn. Add the water, zest, and salt to the pan and stir. Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 20 minutes. Remove from Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes. Fluff and Serve!
Sweet Pickled Onions
1 large White Onion, sliced thin ½ cup Agave syrup 1 cup Apple Cider Vinegar 1 ½ tsp salt ¼ tsp Pepper, fresh ground pinch of Caraway Seeds
Directions: Place the thinly sliced onion in a pint-sized mason jar. In a bowl, combine the agave, vinegar, salt, pepper, and caraway. Pour the vinegar mixture into the mason jar, covering the onion completely. Tighten the jar lid and place the jar in the fridge 12-24 hours. Yield 2 cups.
French Orange Tarragon Chicken Glaze
¾ cup Honey 1 Tbsp. Fresh Orange Zest 1 tsp. Garlic, minced 1 tsp Black Pepper, fresh ground 3 Tbsp. Fresh Tarragon, minced
1-3 lbs Pre-cooked Rotisserie Chicken
Directions: In a medium bowl, combine all the glaze ingredients. Yield 1 cup.
To glaze chicken: With a pastry or basting brush, wipe the orange glaze over the cooked chicken. Place in an oven at 350°for 10-15 minutes until heated through.
To Serve: Arrange the chicken on a bed of lemon infused millet with sweet pickled onion and your choice of sautéed vegetables. Garnish with fresh oranges and herbs if desired.