A second take on the sorghum bowl: broiled berbere-spiced chicken skewers over whole-grain sorghum, with roasted vegetables and a cool yogurt-mint-coconut-apple sauce for dipping.
Serves: 4
Ingredients
For the bowl
- 1 1/2 cups whole grain sorghum/amaranth
- 3 cups water
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Berbere spice blend
- 4 cloves garlic, minced
- 1.5 pounds chicken breast, cut into thin strips
- 8–10 bamboo skewers
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, halved if large
- 2 cups peeled, cubed sweet potato
- 1 cup cubed sweet red bell pepper
- 1/2 medium red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the sauce
- 1/2 cup fresh mint leaves, packed
- 3 tablespoons sweetened shredded coconut
- 1 tbsp pickled jalapeño
- 1/2 cup cored, cubed Granny Smith apple (unpeeled)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon lemon or lime juice
- Salt, to taste
- 1 (5.3-ounce) container plain yogurt
Directions
- Pressure-cook sorghum and water in an Instant Pot for 20 minutes on high pressure. Natural-release, drain, and set aside.
- Marinate the chicken strips in the olive oil, lemon juice, Berbere, and garlic. Thread two strips onto each bamboo skewer. Preheat broiler to high.
- Toss vegetables with oil, salt, and pepper and spread on a baking sheet. Top with the skewers. Broil 8 minutes, then stir vegetables and flip skewers; broil another 5 minutes.
- Make the sauce: pulse mint, coconut, pickled jalapeño (and cilantro, if you have it on hand) in a food processor. Add apple, cumin, lemon juice, and salt; pulse to mince. Stir in yogurt.
- Serve sorghum in bowls, topped with vegetables and skewers, with sauce on the side.