This is a beautiful dish, I’ve been whipping it up around the world for many years.
- 4½ cups boiling water
- 1½ cups sorghum
- cooking oil spray
- 500 g skinless chicken thighs, cut in 3cm cubes
- 1 onion, thinly sliced
- 80 g rindless shortcut bacon, diced (see Note)
- 2 sticks celery, diced
- 2 cloves garlic, very thinly sliced
- ⅓ cup (80 ml) white wine
- 400 g can crushed tomatoes
- ½ cup water
- handful fresh rosemary
- ⅓ cup (50 g) pitted kalamata olives, halved
- black pepper
- 2 cups green beans
- parsley, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pour boiling water into large pot. Add sorghum, then cover and simmer until the liquid is absorbed and the grain has plumped up, about 50 minutes. It should be tender with a pleasant bite.
About half way through the sorghum cooking time, heat a large pan over a high heat and spray with oil. Cook chicken, in batches, for 2 minutes or until golden. Remove from pan.
Spray pan again and add onion, bacon and celery. Cook, stirring, for 5 minutes. Add garlic, cook for 1 minute. Add wine and simmer for 1-2 minutes. Add tomatoes, water, olives and chicken to pan. Stir to combine. Bring to the boil. Reduce heat and simmer for 5 minutes. Add green beans and cook for another 5 minutes. Season to taste with a generous amount of black pepper. Add a little water if necessary so it’s nice and saucy – sorghum appreciates a saucy dish.
Serve chicken with sorghum.
• Make sure the bacon is gluten-free to keep this recipe gluten-free.