Roasted chicken pieces in yogurt marinade with millet porridge, peas, and carrot purée

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken breast into nuggets, season with salt and pepper.

Step 2

Preheat the oven to 170 °C before preparing the batter.

Step 3

For the batter, mix the yogurt with sour cream, finely grated cheese, curry powder, and a pinch of salt.

Step 4

Then coat the prepared chicken nuggets in the batter. Place them on baking paper and bake in a preheated oven for about 35 minutes.

Step 5

Rinse the millet thoroughly with cold water, scald with hot water and cook until soft. Fry the onion and mix it with the millet and sterilized peas. Season the mixture to taste with garlic, pepper, and salt.

Step 6

Carefully clean the carrots, then cook and blend them. Season the resulting purée lightly with salt, pepper, and finely grated ginger.