Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in 600ml boiling water and simmer for 15-20 mins. Drain any remaining liquid in necessary, then fluff up the millet with a fork.
2. On a plate mix together the cornflour, sesame seeds and three quarters of the dukkah. Season with sea salt and black pepper. Drizzle 1 tsp oil over the diced chicken then toss them in the cornflour mix to coat the pieces really well. Heat a large frying pan with 2 tbsp oil on a medium-high heat and add the coated chicken. Fry for 4-6 minutes, turning every 1-2 minutes until golden brown all over.
3. Place the broccoli onto a lined tray, drizzle over 1 tbsp of the harissa dressing. Add the fried chicken to the tray and roast for 8 mins, until both are cooked through and the broccoli still retains a slight bite. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
4. Finely chop the mint and coriander. Mix both into the drained millet along with the zest of the lemon and half the juice. Cut the remaining lemon half into quarters for garnish. Cut the pomegranate in half and remove the seeds.
5. In a small bowl mix the almond yoghurt with the remaining harissa and a pinch of sea salt. Add the millet to serving plates, followed by the chicken and broccoli. Scatter over the remaining dukkah and the pomegranate seeds. Serve with harissa yoghurt.