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Recipe for Chicken in a Pot with Sorghum (or Barley)

 

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Ingredients

  • One whole pasture-raised chicken (about 3 1/2 pounds)
  • 2 fresh limes
  • Pink Himalayan sea salt, to taste
  • Fresh ground pepper, to taste
  • 10 cloves peeled, whole garlic
  • 5 fresh thyme sprigs
  • 1 bay leaf
  • 1/4 cup white wine
  • 4 large carrots, cut into 3-inch pieces
  • 2 leeks, washed and rinsed well, sliced into rounds
  • 10 radishes, cut in half
  • 1 1/2 cups cooked sorghum (or barley)
  • 4 cups organic spinach

Instructions

  1. Squeeze juice of 2 whole limes on chicken and use your hands to rub the lime juice in. Rinse the chicken with water, pat dry and season well with salt and pepper. Add the garlic, thyme and bay leaf to the inside of the chicken.
  2. Heat a large, heavy pot (or Dutch oven) over medium-high heat. Add the chicken, breast side down, and cook until browned, about 5 to 7 minutes per side (do not cook the chicken all the way through.) Transfer chicken to a plate and set aside.
  3. Pour the wine into the pot and scrape up any browned pieces, add carrots, leeks and radishes. Nestle the chicken on top of the vegetables.
  4. Add 3 cups of water to the pot and bring to a boil. Reduce heat to low and cook, covered, until chicken is done (45 to 55 minutes).
  5. Remove chicken from the pot and gently spoon out the vegetables. Skim off any foam or fat from the stock. Stir in the cooked sorghum (or barley) and heat over low heat to warm the grains. Season with salt and pepper to taste. Carve the chicken.
  6. Place a handful of spinach in 4 serving bowls, then spoon the sorghum (or barley) on top, followed by the vegetables and chicken. Serve at once.

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Notes


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