One-pot sorghum chicken

A flavour-packed stew inspired by the spiced cuisine of the Middle East! Here the chicken is joined by da Carla's sorghum grains, a nutritious, gluten-free alternative to pearl couscous. With rich flavours of coriander, turmeric and smoked paprika, it is all topped with fresh parsley and pomegranate for an extra-fresh twist.

Ingredients

• 3 tbsp rapeseed oil
• 1 large yellow onion
• 5 garlic cloves
• 1 piece of ginger, 2-3 cm
• approx. 600 g chicken
• 3 dl da Carla's organic sorghum grains
• 2 tsp ground coriander
• 1 tsp chilli powder
• 0.5 tsp turmeric
• 2 tsp smoked paprika
• 1 pinch of ground cloves
• 3.5 dl water or chicken stock
• Salt and pepper to taste
• fresh parsley
• pomegranate seeds

Instructions

• Peel and chop the onion, garlic cloves and ginger. A food processor works well here.
• Pour the oil into a frying pan or casserole and heat over medium heat, then add the onion. Let the onion sauté for about 5 minutes, stirring often so it doesn't burn. Add the chopped garlic and ginger, and sauté for another 2 minutes or so. Then remove the onion and ginger mixture and set aside.
• In the same pan or casserole, add the chicken. Cover the pan and let the chicken develop a nice golden surface without burning. After 5 minutes, turn the chicken. Cover the pan again and let the chicken cook for another 2–3 minutes.
• Return the onion and ginger mixture to the pan and add da Carla's organic sorghum grains. Sprinkle over the coriander, chilli powder, turmeric, smoked paprika and cloves. Season with salt to taste.
• Pour in the water or chicken stock and give it a stir. Cover the pan and simmer over medium heat for 25–30 minutes until the grains are done.
• Rinse and chop the parsley and prepare the pomegranate seeds while the dish is cooking.
• Turn off the heat and remove the pan from the hob. Garnish with parsley and pomegranate seeds.
• Serve with a tangy cabbage salad, if you like.