Ingredients
- 2 cups Chicken Bone Broth
- 1/2 cup millet
- Celtic or pink Himalayan salt
- 1/2 cup fresh cilantro or parsley, chopped, plus more for garnish
- 1/3 cup pecans, chopped
- 4 unsweetened dried apricot halves or 1 fresh apricot, chopped
- 2 dried figs or 1 fresh fig, chopped
- 1/2 shallot, finely chopped
- 1/2 teaspoon ras el hanout (Moroccan seasoning)
- 4 boneless, skinless chicken breasts (4–5 ounces each)
- Freshly ground black pepper
- 1 Tablespoon olive oil
Adapted from Dr. Kellyann’s Bone Broth Cookbook
Via rodalewellness.com