Roasted tomato-garlic chicken leg with millet

Ingredients

• 2 pcs Chicken drumstick
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 1/2 tsp Oilve oil
• 20 g Onion
• 2 g Garlic
• 80 g Canned tomatoes
• 2 g Rosemary
• 1/2 pcs Bay leaves
• 3 pcs Cherry tomato
• 10 g Basil, fresh
• 60 g Millet

Method

1. Wash the chicken thighs, pat dry and season with salt and pepper.
2. Fry in the olive oil until golden brown.
3. Finally, remove the meat from the pan and set aside.
4. In the remaining fat fry the peeled and chopped red onion and garlic.
5. Add the chopped tomatoes and their juice, season with a little salt and pepper, a few pinches of ground rosemary and the bay leaf, and cook over a low heat, covered, for 20 minutes.
6. Spoon the sauce into a fireproof dish, arrange the chicken thighs on top with the washed and halved cocktail tomatoes and bake in a 180°C oven for 30 minutes.
7. Boil the millet in plenty of salted water.
8. Serve the chicken garnished with a few basil leaves, together with the coriander.