Bring soup to a boil, add golden millet, make about 15 min with the lid closed, cool.
In the meantime, dip the peaches in boiling water for a few seconds, peel, cut in half, stone. Cut the flesh of 2/3 into small cubes, cut the rest into slices and set aside for the garnish.
Finely dice the unpeeled tomatoes. Chop the kitchen herbs.
For the sauce, mix the spices, sugar and salt with the juice of one lemon and the oil.
Put the swollen millet in a sieve. In a frying pan – the size of which must fit the sieve – boil lightly salted water, place the sieve with the millet on it (it must not stand in the water), cover it with a pan lid and steam it for approx.
20 min (if available, cook in a special couscous pot).
In the meantime, season the chicken breasts with pepper and season with salt, fry in the hot oil on both sides at the beginning, then cook at low temperature with the lid closed for about 15 min.
Mix the cooked millet with the diced tomatoes and peaches, lemon peel and chopped herbs, arrange on warmed plates. Cut the chicken breasts diagonally to the fiber into strips, arrange next to the leaf salad. Pour the sauce over the millet, garnish with the peach slices and a little parsley or mint and serve immediately.
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