Chicken, tomato and olive casserole

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 4 ½ cups water
  
• 1 ½ cups sorghum
  
• cooking spray oil
  
• 500g skinless chicken thighs, cut in 3cm cubes
  
• 1 onion, thinly sliced
  
• 80g rindless eye bacon, diced
  
• 2 sticks celery, diced
  
• 2 cloves garlic, very thinly sliced
  
• ⅓ cup (80ml) white wine
  
• 400g can crushed tomatoes
  
• ½ cup water
  
• handful fresh rosemary
  
• ⅓ cup (50g) pitted kalamata olives, halved
  
• 2 cups green beans, topped and tailed
  
• Black Pepper
  
• fresh parsley, to garnish

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Instructions

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1. Boil water in kettle then pour into a large pot. Add sorghum then cover and simmer until liquid is absorbed and grain has plumped up, about 50 minutes. It should be tender with a pleasant bite.
2. Heat a large pan over a high heat and spray with oil. Cook chicken, in batches, for 2 minutes or until golden. Remove from pan.
3. Spray pan again with oil and add onion, bacon and celery. Cook, stirring, for 5 minutes. Add garlic and cook for 1 minute. Add wine and simmer for 1-2 minutes.
4. Add tomatoes, water, rosemary, olives and chicken to pan. Stir to combine then bring to the boil. Reduce heat and simmer for 5 minutes. Add beans and cook for 5 minutes. Season to taste with a generous amount of black pepper. Add a little water if necessary so it’s nice and saucy – sorghum appreciates a saucy dish.
5. Serve chicken with sorghum, garnished with fresh parsley.

Variations

Make it gluten free: Check bacon is gluten free.

Nutrition info (per serve)

Calories 561 cal

Kilojoules 2350 kJ

Total fat 18 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: May 2017

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