Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.
Recipe information
Yield
4 Servings
Ingredients
1
½
6
4
1
½
1
1
2
½
½
Preparation
Step 1
Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well.
Step 2
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°. Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp. butter. Place on upper rack in oven. Roast, turning occasionally to recoat with butter, until tender, 40–45 minutes.
Step 3
Meanwhile, rub chicken all over with oil; season with salt and pepper. Place skin side down on heated baking sheet on lower rack in oven. Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 30–35 minutes.
Step 4
Cook remaining 4 Tbsp. butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes. Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine. Simmer until liquid is evaporated, about 4 minutes. Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired.
Step 5
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds.
Nutrition Per Serving
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Reviews (2)
Back to TopDelicious roast chicken. Used barley and it was perfect. Am not a huge butternut squash fan, but this treatment had nice texture.
brushjl
solon, oh
1/27/2021