Grilled chicken drumsticks to fruity millet salad
ca. 35 minutes
ingredients for 1 person:
3 chicken legs
3 tbsp. millet
3 tbsp. cranberry or currant jam
4 raspberries (note: NOT low histamine), use currants as an alternative or omit
1 spring onion
2 cloves garlic
oil (e.g. hemp or coconut oil)
spices (e.g. thyme, curcuma, jeera, etc.)
salt and pepper
Clean the chicken legs with water. Dry them with kitchen paper. Prepare a marinade from oil (I used hemp oil), spices, salt and pepper. Leave the chicken legs to draw.
The marinaded chicken legs can now be barbecued. If you have an oven with a grill function you can also grill them in the oven. It will take about 29 minutes until they are done.
The side dish this time is a fruity millet salad which can be prepared while the drumsticks are in the oven. Here’s how you do it:
Put millet and the peeled carrot in a pot. Add water until the millet and carrot are covered. Bring this to the boil, the leave it to simmer. Meanwhile peel the garlic and chop it, then add it. Clean the spring onion and zucchini. Chop the zucchini to dices and the spring onion to rings.
Leave the millet salad to simmer until the water is gone. Just before all the water is gone add zucchini, spring onion and 2 tbsp. of coconut oil.
Clean the raspberries respectively currants.
Serve the chicken drumsticks with millet salad, fruits and cranberry or currant jam.
I’ve shared the meal with the cats 😉 The portion looks huge on the pictures, yet, when shared it becomes “normal”size again. On this picture our cat Momo tried self-service…
Did you like it? Then spread the word, leave a comment. I’m happy about feedback and suggestions. You can email me at histaminarm(at)vollbio.de
(c) The Histamine Pirate