Wash the millet thoroughly and then sear it on a spoonful of rapeseed oil.

When the oil starts sizzling, pour on 300 ml water and add a pinch of salt. Bring it to a boil and braise it under a lid for 15 minutes. Switch off the cooker and leave the millet to get steamed in its own vapor.

Clean the chicken breast, remove any bony or skinny parts and then dice it into cubes.

You will need 200 grams of broccoli flowers. Steam them in bubbling water for 5 minutes and then drain them.

Chop finely the purple onions, grate the garlic and start searing them on the remaining 2 spoonfuls of rapeseed oil. Add the chicken cubes, a pinch of salt, the thyme, the oregano and the rest of the salt.

When the meat has turned nicely white, add the broccoli to the ragout, together with the honey and the orange juice. Bring it briefly to a boil.

With your hand, crumble the steamed millet into grains and add it to the ragout. Allow the dish to be steamed together for 3-4 minutes.  It should be a little juicy, not dry.

Finally, before serving, mix two spoons of thistle oil to the ragout, which will make your dish even more creamy.