Roast Chicken With Sorghum And Squash
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
48
Spice
68
Sweetness
57
Sourness
33
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Sorghum1 tbsp
Olive Oil1 tbsp
Pure Maple Syrup1 tbsp
Sherry Vinegar (or more)2 tbsps
Lemon Juice (fresh)1 cup
Pomegranate SeedsDirections:
1
Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum
2
Cover and cook until tender, about 1 hour
3
Drain well
4
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°F
5
Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp
6
Butter
7
Place on upper rack in oven
8
Roast, turning occasionally to recoat with butter, until tender, 40–45 minutes
9
Meanwhile, rub chicken all over with oil; season with salt and pepper
10
Place skin side down on heated baking sheet on lower rack in oven
11
Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30–35 minutes
12
Cook remaining 4 Tbsp
13
Butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes
14
Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine
15
Simmer until liquid is evaporated, about 4 minutes
16
Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired
17
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds
18
Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum
19
Cover and cook until tender, about 1 hour
20
Drain well
21
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on lower rack; preheat oven to 400°F
22
Arrange squash on another rimmed baking sheet; season with salt and dot with 2 Tbsp
23
Butter
24
Place on upper rack in oven
25
Roast, turning occasionally to recoat with butter, until tender, 40–45 minutes
26
Meanwhile, rub chicken all over with oil; season with salt and pepper
27
Place skin side down on heated baking sheet on lower rack in oven
28
Roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30–35 minutes
29
Cook remaining 4 Tbsp
30
Butter in a large skillet over medium heat until it foams, then browns (be careful not to let it burn), about 5 minutes
31
Reduce heat to medium-low; add sorghum, squash, broth, maple syrup, and vinegar to brown butter and toss to combine
32
Simmer until liquid is evaporated, about 4 minutes
33
Remove from heat and stir in lemon juice; season with salt, pepper, and more vinegar, if desired
34
Divide squash and sorghum among plates and top with chicken, parsley, and pomegranate seeds