Spice Rubbed Chicken With Millet Pilaf

• 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

1. Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
2. 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.
3. Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
4. Add onion and garlic, saute 3 minutes.
5. Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
6. Bring to a boil over medium-high heat.
7. Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
8. Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
9. Remove bay leaf.

paprika, ground cumin, salt, chicken thighs, canola oil, onion, garlic, millet, tomatoes, chicken broth, bay leaf, black pepper, peas

Taken from www.food.com/recipe/spice-rubbed-chicken-with-millet-pilaf-356311 (may not work)