Wash the Millet: Place 1.5 glasses of millet in a fine mesh strainer and rinse it thoroughly under cold running water. This helps remove any bitterness from the grain.

Cook the Millet: In a saucepan, combine the washed millet with 4.5 glasses of water and 2 teaspoons of salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 25 minutes, stirring occasionally, until all the water is absorbed and the millet is tender.

Add Semolina: Once the millet has absorbed the water, stir in 2 tablespoons of semolina. Continue to cook the mixture over low heat for an additional 5 minutes, stirring constantly to avoid burning.

Shape the Pasta: Once the millet and semolina are fully cooked, transfer the mixture to a deep plate. Use a spoon dipped in cold water to flatten and smooth the surface of the millet. Allow the pasta to cool completely, so it sets into a firm consistency.

Portion the Pasta: After the pasta has cooled, carefully turn it out onto a cutting board and slice it into portions, creating small squares or rectangles.

Marinate the Chicken: Wash the chicken thighs fillet thoroughly, then pat them dry with paper towels. Place the chicken fillet in a deep bowl and season with salt and pepper to taste. Stir well, ensuring the chicken is evenly coated with the seasoning. Let the chicken marinate for about 15 minutes.

Fry the Chicken: In a frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken fillets and fry for 3-4 minutes on each side, or until they are golden brown. Once browned, remove the chicken from the pan and set aside.

Cook the Onions and Garlic: In the same pan, add 100g of butter. Once the butter has melted, add the sliced onions and cook over medium heat for about 5 minutes, stirring occasionally until the onions become translucent and soft. Add the minced garlic and cook for an additional minute, stirring constantly.

Add the Flour: Sprinkle 2 tablespoons of wheat flour into the onion and garlic mixture. Stir continuously to avoid lumps, and cook for 1 minute over low heat until the flour is lightly toasted.

Make the Creamy Sauce: Gradually pour 300 ml of water into the pan, stirring constantly to create a smooth sauce. Once the sauce begins to thicken, add 250g of sour cream and stir until fully incorporated. Season the sauce with salt and pepper to taste.

Simmer the Chicken in the Sauce: Return the browned chicken fillets to the pan, submerging them in the creamy sauce. Cover the pan with a lid and simmer over low heat for about 10 minutes, or until the chicken is fully cooked and tender.

Garnish: Once the chicken is done, sprinkle the dish with 1 tablespoon of freshly chopped parsley.

Plate the Dish: Lay the portioned millet pasta onto plates and serve the chicken fillet on top or alongside the pasta. Spoon the creamy sauce over the chicken and pasta for extra flavor.

Enjoy: Serve the Chicken Gedlibzhe with Millet Pasta hot, and enjoy the delightful combination of tender chicken, creamy sauce, and hearty millet pasta.