Colourful winter chicken thighs and sorghum salad with celery dressing

Prep time
15min
Cook time
1h
Serves
6

A hearty and vibrant winter salad featuring tender roasted chicken thighs, earthy root vegetables, nutritious sorghum, and a bright, herbaceous celery dressing.

Ingredients:

  • 6 Southern Fried Chicken Thighs
  • 1 cup (250g) sorghum
  • 2 Tbsp (30ml) olive oil
  • 1 butternut, cubed into 2 cm cubes
  • 3 beetroot, peeled and quartered
  • 3 leeks, sliced into thick rounds
  • 1 Tbsp (15ml) olive oil
  • A handful of celery leaves
  • 1 Tbsp (15ml) red wine vinegar
  • ½  tsp (2,5ml) sugar

Method:

  1. Rinse sorghum and place it in a pot with 3 cups of water and a pinch of salt. Bring to a boil, cover with the lid, reduce heat and simmer for 1 hour, until tender. Drain excess water.
  2. Preheat the oven to 180°C. On a roasting sheet place butternut and beetroot, drizzle with olive oil, season with salt and roast for 45 minutes until butternut is cooked through. Halfway through cooking, add sliced leeks and chicken thighs and cook for a further 20 - 25 minutes.
  3. To make the dressing in a blender, add oil, celery leaves, vinegar, sugar and a pinch of salt and pepper. Blend and adjust the seasoning to your preference.
  4. In a large salad bowl, add sorghum and roasted vegetables, drizzle with dressing and top with chicken thighs. Serve immediately.