Grind cumin, coriander seeds, red pepper slices, salt and pepper into mixed powder.

Pour the powder into the pot and mix with tomato sauce, cover and simmer for about 10 minutes.

Preheat the oven to 190℃.

Put the millet into the pot and stir it gently to make the millet and tomato sauce fully mixed. Then cover it and let it stand for 5 minutes from the fire to make the millet fully absorb juice and soften.

Add chickpeas and stir the mixture with a spoon. Then put it in the baking tray of13 "x 9" x 2 ".

Meanwhile, pour olive oil into a non-stick pan. When the oil is hot, add onion and salt and stir-fry for 5 minutes. Then add chicken, cook for 5 minutes, add zucchini and chopped tomatoes, and boil.

Cover the chicken and vegetables over the small rice, then put the baking tray in the oven and bake at 190℃ for about 20 minutes until the chicken and zucchini are soft and ready to eat.