BBQ – that makes everybody happy…

Grilled chicken drumsticks to fruity millet salad

preparation time:

ca. 35 minutes

difficulty:

simple


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ingredients for 1 person:

3 chicken legs
3 tbsp. millet
1 carrot
1/3 zucchini
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

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preparation:

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.
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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…
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Enjoy!

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

 

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Millet summer salad…

Millet salad with radishes, rucola & more (vegan)

 

preparation time:

ca. 25 minutes

difficulty:

simple

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ingredients for 1-2 people:

1/2 cup millet
2 cups water
3 radishes
some rucola/rocket leaves
2 carrots
1/2 still a little green banana (you can omit that)
1 spring onion
pinch of curcuma, cumin, salt and pepper
1 tbsp. almond puree
2 tbsp. coconut oil
pinch of maple syrup
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preparation:

Clean the vegetables, peel carrots and chop into little dices. Chop the spring onion into small rings. Chop the radishes into small dices. (Peel the banana and also chop into small rings.) Boil up millet  and carrots with water. Leave it to simmer for about 10 minutes. Heat up oil in a pan. Deglaze with millet carrot water mix. Add spring onion, almond puree, spice (and banana). Add maple syrup to taste. Leave it to simmer until the water is gone. Remove from stove. Add fresh rucola and radishes and serve.

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Enjoy!

(c) The Histamine Pirate