Today I kept it simple on the side of prep work but still be able to combine various flavors.
I started off with some boneless chicken thighs which I stuffed with some pea-shoots and some cheddar. I folded the thighs over and made a rub of sweet paprika, ground mustard, salt, pepper, and wasabi powder. I put the thighs in an oven dish which I poured in a mixture of water-soy sauce and let cook in the oven.
While this was cooking, I made a “pancake” of millet, pea-shoots, egg, salt and pepper. I did this in my 8 inch pan with some grape-seed oil and cooked until slightly browned on each side. I then drizzled honey on the pancake (placed some on the side as well) and placed the chicken on top. With the earthy and spicy flavors found in both the pancake and on the chicken, the honey provided a refreshing contrast.