Recipes

Name: Za’atar Chicken with Sweet Potatoes, Kale and Sorghum
Ingredients: 6 bone-in, skin-on chicken thighs (for 2 tablespoons extra-virgin olive oil, divided); 1 tablespoon za’atar (for 2 tablespoons extra-virgin olive oil, divided); ¼ teaspoon sea salt (for 2 tablespoons extra-virgin olive oil, divided); ½ teaspoon pepper (for 2 tablespoons extra-virgin olive oil, divided); 1½ cups diced yellow onion (for 2 tablespoons extra-virgin olive oil, divided); 3 cloves of garlic, minced (for 2 tablespoons extra-virgin olive oil, divided); 2 tablespoons fresh lemon juice (for 2 tablespoons extra-virgin olive oil, divided); 1 tablespoon chopped fresh oregano (for 2 tablespoons extra-virgin olive oil, divided); 2 cups diced sweet potato (for 2 tablespoons extra-virgin olive oil, divided); 1 cup peeled, diced apple like gala (for 2 tablespoons extra-virgin olive oil, divided); 1 cup whole grain sorghum (for 2 tablespoons extra-virgin olive oil, divided); 1 cup low sodium chicken stock (for 2 tablespoons extra-virgin olive oil, divided); 1 cup water (for 2 tablespoons extra-virgin olive oil, divided); 2 cups (packed) chopped kale (for 2 tablespoons extra-virgin olive oil, divided); Salt and pepper to taste (for 2 tablespoons extra-virgin olive oil, divided)

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