Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Serves 6

Ingredients:
6 bone-in skin-on chicken thighs
1 tablespoon za’atar (see notes)
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
2 tablespoons olive oil, divided
1 1/2 cups diced yellow onion
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 cups diced orange- or yellow/white-fleshed sweetpotatoes
1 cup peeled, diced apple
1 cup chicken broth
1 cup whole grain sorghum (see notes)
1 cup water
2 cups packed chopped kale

Instructions:

1. Sprinkle the chicken with the za’atar, salt, and pepper.

2. In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.

3. Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweetpotatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.

4. Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.

5. Arrange the sweetpotato and sorghum mixture on plates or a platter, top with the chicken, and serve.

Notes: Za’atar is a Middle Eastern spice blend. Look for it in the spice section of your supermarket and at gourmet food stores.

For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

Whole Grain Sweetpotato and Sorghum Stuffing

Whole Grain Sweetpotato and Sorghum Stuffing

Serves 8

Ingredients:
2 cups diced orange- or yellow/white-fleshed sweetpotatoes
One 8-ounce package sliced mushrooms 
1 large green apple, diced 
1 large red apple, diced 
1 cup diced carrots 
1 cup diced celery
1 bunch kale, torn 
1 large red onion, cut into thin wedges 
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 sprigs fresh rosemary 
2 sprigs fresh thyme 
1/2 cup (1 stick) butter, cut into 8 pieces 
About 3/4 cup olive oil, divided
Salt and pepper to taste
2 cloves garlic, minced
8 cups cooked whole grain sorghum (see note)
2 tablespoons chopped fresh parsley 
2 teaspoons chopped fresh sage 
1 cup toasted pecans, chopped (optional) 

Instructions:

1. Preheat the oven to 400°F.

2. Line a large rimmed baking sheet with foil. Spread the sweetpotatoes, mushrooms, apples, carrots, celery, kale, onion, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.

3. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.

4. In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.

Note: For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum