Recipe
Za’atar Chicken with Sweet Potatoes, Kale and Sorghum
https://www.sorghumcheckoff.com/recipes/zaatar-chicken-with-sweet-potatoes-kale-and-sorghum/
Yield
6
Sorghum Form
Whole Grain
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Ingredients
2 tablespoons extra-virgin olive oil, divided
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon za’atar
- ¼ teaspoon sea salt
- ½ teaspoon pepper
- 1½ cups diced yellow onion
- 3 cloves of garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 2 cups diced sweet potato
- 1 cup peeled, diced apple like gala
- 1 cup whole grain sorghum
- 1 cup low sodium chicken stock
- 1 cup water
- 2 cups (packed) chopped kale
- Salt and pepper to taste
Instructions
Season the chicken thighs with salt, pepper and za’atar.
- Using the sauté’ setting on your instant pot, add half the extra virgin olive oil to the pot along with the chicken thighs, skin side down.
- Sear the chicken thighs for 5-6 minutes, browning the skin, then flip and sear for another 2-3 minutes on the other side. Remove the chicken thighs and set them aside.
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Add the remaining extra virgin olive oil to the pan along with the onions and the garlic. Sauté for 3-4 minutes to soften the onions.
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Add the lemon juice and oregano and stir to deglaze the plan.
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Add the sweet potatoes, apple, sorghum, chicken stock and water. Season with salt and pepper. Stir to combine.
- Add the chicken back to the pot, skin side up, placing it on top of the potato and sorghum mixture.
- Secure the lid of the instant pot making sure that the steam vent is closed.
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Using the pressure cook setting, set the timer to 20 minutes.
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When the timer ends, release the steam value and then open the lid.
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Remove the chicken thighs and set them aside.
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Add the kale to the sweet potato and sorghum mixture gently stirring to wild the kale and incorporate it into the mixture.
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Plate the potato and sorghum mixture, topping it with the chicken thighs.