Spice Rubbed Chicken With Millet Pilaf - cooking recipe

Ingredients

1 teaspoon paprika
1 teaspoon ground cumin
3/4 teaspoon salt
4 skinless chicken thighs
2 tablespoons canola oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup millet
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1 bay leaf
1/4 teaspoon black pepper
1 cup peas

Preparation

Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
Heat 1 tbsp oil in dutch oven or skillet over medium-high heat. Add chicken and brown 6-8 minutes, turning once. Remove to plate.
Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
Add onion and garlic, saute 3 minutes.
Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
Bring to a boil over medium-high heat.
Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
Remove bay leaf.