Place millet and 1 crumbled stock cube in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and rinse.
2. Sauté the chicken
Heat a large frypan over medium-high heat with 1 tbsp oil. Dice and add chicken along with 1 tsp dried thyme. Slice and add onion. Cook for 3-4 minutes until chicken is browned. Season with salt and pepper.
3. Add the vegetables
Dice eggplant, zucchini and capsicum. Add to pan as you go. Cook for 3-4 minutes until just tender, add more oil if needed.
4. Simmer the ratatouille
Stir in 2 tbsp balsamic vinegar, 1/2 tbsp sugar and 2 tbsp olive oil. Add peeled tomatoes and break apart with wooden spoon. Cover and simmer for 10 minutes until vegetables are tender. Season to taste with salt and pepper.
5. Finish and plate
Divide millet and ratatouille among shallow bowls. Garnish with fresh basil leaves.
If you don’t have dried thyme you could also use dried oregano or fresh rosemary in the stew.
Millet, 1 packet (200g)
Chicken breast fillets, 600g
Red onion, 1/2 *
Yellow capsicum, 1
Whole peeled tomatoes, 400g
Basil, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, stock cube (1), balsamic vinegar, sugar (of choice), dried thyme