This Moroccan Millet Stuffed Chicken Breast is full of brain healthy ingredients and global spices that will make your whole mouth smile!
Did you know that consuming turmeric every day may improve your brain health? A study from UCLA discovered that daily consumption of curcumin, found in turmeric, improved memory and mood in people with mild, age related memory loss.
Make Ahead:
- 8 chicken breasts
- 1/2 cup coarse sea salt
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 rind of a lemon
- 4 tbsp coconut sugar
Brine the Chicken Breasts:
Place the salt and coconut sugar into 4 cups hot water in a large glass baking dish and stir until salt and sugar has dissolved.
Add the onion, garlic, lemon rind and let the mixture cool. Pour in 4 cups cold water into the dish. Once liquid has completely cooled, place chicken breasts into the water and cover the baking dish with saran wrap. Place in fridge for 4 hours.
After 4 hours, take the chicken breasts out and pat them dry using a towel to remove excess salt and water. Discard the liquid.
Cook the Millet:
- 3/4 cups dry millet
- 1.5 cups of vegetable broth
Toast the Millet:
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 broth to the pan: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir.
Bring to boil. Then simmer covered for 15 minutes.
After millet sits to cool down, fluff it with a fork.
Mix the Ingredients into the Millet:
- 1 tbsp olive oil
- 2 spring onions, finely sliced
- 1 clove garlic, minced
- 1/3 cup (35g) dried apricots, finely chopped
- 1/4 cup pistachios, roughly chopped
- 1/4 cup mint, finely chopped
- 1/2 cup cilantro finely chopped
- 1 tbsp lemon juice
- zest of 1 lemon
- 1/2 orange juice
- 1/2 medium onion, chopped
- 1/2 tsp salt
- 1 + 1/4 tsp ground cumin
- 1/4 tsp cardamom
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 1/4 tsp all spice
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp honey
Assembly:
Preheat oven to 375 F. Take the chicken breasts and carefully slice them down the centre to form a slit for the stuffing. Put the stuffing inside and then prepare the spice rub (see below) to coat the top of the chicken breasts.
Spice Rub:
- 4 tbsp of olive oil
- 1/4 tsp cayenne
- 1/4 tsp salt
- 2 tsp orange juice
- 1/4 tsp smoked paprika
Whisk ingredients until the olive oil and orange juice have fully emulsified and lightly coat the top of the chicken breasts with the mixture. Place chicken with the stuffing and spice rub in the oven for 20 minutes. Serve warm.
