Chicken, tomato and olive casserole

Instructions

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.