Chicken chile casserole with millet crust

1 cup millet
5 cups water, divided
pinch of salt
1 cup freshly shredded Monterey Jack cheese
1/2 cup sorghum flour (or your favorite gluten-free flour, or wheat flour)
1/2 tsp cayenne pepper
1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
2 Tbsp olive oil, divided
1 onion, chopped
4 celery stalks, diced
1 bell pepper, diced
1/2 chipotle pepper in adobo sauce, diced
2 garlic cloves, minced
1 tsp lemon zest
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano

Place millet in a medium saucepan and toast over medium heat, stirring frequently, until it starts popping (about 5 min).  Remove pan from heat, add 3 cups water and salt, and return the pan to the stove.  Cover the pan, reduce heat to low, and let simmer until all of the water is absorbed (about 20 min).  Then stir in cheese and set aside.

While millet is cooking, combine flour and cayenne pepper in a large bowl, add the chicken pieces, and stir well.  Heat 1 Tbsp oil over medium heat in a large saute pan and add the chicken pieces, shaking off the excess flour (but don't discard the flour yet).  Lightly brown the chicken on all sides, and then set it aside on a plate.  Add the remaining Tbsp oil to the saute pan, and then add onion, celery, and bell peppers and cook until they're tender.  Stir in chipotle pepper, garlic, lemon zest, chili powder, cumin, and oregano, and cook for an additional minute.  Add 2 Tbsp of the excess flour, and stir well for 2 min.  Pour in the remaining 2 cups of water, and continue to cook until the sauce thickens, stirring frequently (about 5 min).  Add chicken back to the pan, stir well, and then pour the mixture into a lightly oiled 9 x 13" baking pan.  Spread the millet mixture on top and bake at 375 for 25-30 min, until top is lightly browned.  Serves 6.

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