Description

This millet couscous with chicken and vegetables is a comforting and flavorful dish, perfect for autumn evenings. I love preparing this dish because it is both simple and nourishing. The chicken, marinated with spices, is cooked in a rich and fragrant tomato sauce, then mixed with tender vegetables and fluffy millet couscous. It's a complete dish that will please the whole family. Feel free to add other seasonal vegetables such as zucchini or eggplant to vary the pleasures. A real delight!

Ingredients (9 ingredients)

to taste Pepper

2 piece Onions

1 pack Thiéré (millet couscous)

Garlic

Jumbo

4 piece Carrots

8 piece Potatoes

to taste Tomato paste

500 g Chicken

Preparation (5 steps)

Preparation of chicken and vegetables

Wash the chicken and marinate it with spices (roff). Peel the onions, garlic, carrots and potatoes. Cut the vegetables into pieces.

Sauce preparation

Pour oil into a pan and heat it. Brown the chicken pieces in the hot oil. Add the onions and sauté until translucent. Add the tomato paste and cook for a few minutes.

Cooking the vegetables

Thermomix® Setting

30 min/212°F/Speed 1 100

Transfer the onions and chicken to the Thermomix bowl. Add water (enough to cover the vegetables). Add the carrots and potatoes. Season with pepper, garlic and jumbo. Program 30 Min./100°C/Stufe 1.

1800

Preparation of millet couscous

Boil water in a saucepan. Remove from heat, add the millet couscous (thiéré). Let stand for about 5 minutes.

Mixing and serving

Pour the millet couscous into the Thermomix bowl with the chicken and vegetables. Mix gently with the spatula. Serve hot.

Finished cooking? Great! 🎉

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About this recipe

Millet couscous with chicken and vegetables, or "thiéré yapp" as it is often called in Senegal, is a dish that reminds me of my childhood. My grandmother, an outstanding cook, prepared it regularly, and the smell that filled the house was a real call to gluttony. It's a simple dish, but rich in flavors and textures, that warms the heart and soul. The chicken, the main ingredient, provides protein and deliciousness. I prefer to use boneless and cut chicken thighs, as they remain more tender during cooking. The marinade, based on local spices such as "roff" (a blend of Senegalese spices), is essential to flavor the meat deeply. Onions, garlic, carrots and potatoes add sweetness, crunchiness and consistency to the sauce. The tomato paste, meanwhile, intensifies the color and flavor of the sauce, giving it an incomparable depth. The Jumbo cube, although controversial, is a traditional ingredient that brings a characteristic umami flavor. Preparation with the Thermomix® greatly simplifies the task. After marinating the chicken and cutting the vegetables, we start by browning the chicken in a pan to brown it lightly. This step is important for developing flavors. Then, transfer the chicken and onions to the Thermomix® bowl, add the vegetables, water, spices and Jumbo cube, and program the cooking. Meanwhile, prepare the millet couscous by swelling it in boiling water. Once the vegetables are cooked, add the millet couscous to the Thermomix® bowl and mix gently with the spatula so as not to crush the vegetables. For a vegetarian or vegan version, you can replace the chicken with chickpeas, red beans or lentils. You can also add other seasonal vegetables such as zucchini, eggplant, peppers or sweet potatoes. To vary the flavors, you can use other spices such as ginger, turmeric, cumin or chili. Millet couscous with chicken and vegetables is eaten hot, accompanied by a spicy sauce made with chili and lime. It can also be accompanied by a green salad or a yogurt sauce. This dish can be easily stored in the refrigerator for 2 to 3 days. It is also possible to prepare it in advance and reheat it when serving. You can even freeze the leftovers for later consumption. It is an ideal dish for family meals or dinners with friends, because it is simple, tasty and nourishing.