{Nourish} Healthy Cooking Video: Za’atar Chicken Thighs with Sweet Potatoes, Apple, Kale and Sorghum

Ah, the Instant Pot. This electric pressure cooker, slow cooker, rice cooker, yogurt making extraordinaire made its way into and out of my Amazon cart for over a year until I recently closed my eyes and hit purchase. Was it worth it? Make this recipe and you’ll find out. I paired seared chicken thighs with sweet potatoes, apples, kale and sorghum to create a one-pot fall feast the whole family is going to LOVE. Created in partnership with Simply Sorghum, this perfectly sweet and truly satisfying dinner recipe can be on your table in just over 30 minutes. No Instant Pot? No problem. I’ve included slow cooker instructions as well.

What’s an Instant Pot?

I used to be totally freaked out over the idea of a stove top pressure cooker. It felt like a bad science experiment, ready to go wrong. In walks, the Instant Pot and all of my pressure cooking dreams came true. Seriously. Beans and grains in minutes. Braised meats in a fraction of the time it would normally take to cook ’em. Frozen chicken cooked in no time. The list goes on. This multi-functional appliance can replace your slow cooker because it can serve as one, and so much more. It can sear, steam and saute for starters. It’s a rice cooker, a warmer, and even a yogurt maker. Plus, the cooking pot is made from food grade stainless steel. No chemicals or coatings. And, it’s really easy to use. Click the pic to learn more!

What is Sorghum?

Another great question. Sorghum is a naturally gluten-free whole grain that, like quinoa, is a good source of protein. Plus, whole grain sorghum helps keep you fuller longer and provides beneficial dietary fiber for digestive health. Toothsome in texture (think barley), sorghum has a mild, nutty flavor.

Speaking of Whole Grains, try this Quinoa Salad with Apricots, Pistachio and Mint

Health Benefits of Sorghum

Sorghum grain is packed full of nutrients you need to stay healthy.

  • Protein provides the building blocks for bone, muscle, skin and enzyme development
  • Iron strengthens the immune system and oxygen-carrying capacity in the blood
  • Vitamin B6 is integral in synthesizing antibodies and enhancing nerve function
  • Niacin provides improved blood circulation
  • Magnesium aids in calcium absorption and body temperature regulation
  • Phosphorus helps form healthy bones
  • Fiber supports healthy digestion 

Tired of Dieting? Try this. 

How to Cook Sorghum

You can purchase whole grain sorghum and pearled sorghum. Pearled sorghum has been buffed, removing some of the bran (fiber) which allows it to cook a bit faster.

Stove-top Cooking

Combine 1 cup of sorghum with 3 cups of water. Bring to a boil than reduce the heat to a simmer and cover, cooking for 50 minutes for whole grain and 30 minutes for pearled.

Pressure Cooking

Every appliance is a bit different, but generally speaking, combine 1 cup of sorghum with 2 cups of water then cook for 30 minutes for whole grain and 15-20 minutes for pearled.

Slow Cooker

Combine 1 cup of sorghum with 4 cups of liquid and cook on high for 5 hours for whole grain and 4 hours for pearled.

Want to Eat Less Processed Food? Here’s How.

Try Sorghum For Yourself

You can purchase whole grain sorghum here


 Meal Prep Tips

I love the idea of cooking once and eating a few times. I take this to heart when it comes to cooking whole grains. You can make a batch and store them in the fridge or freezer for later use!

Extra Sorghum? Try this Sorghum Salad with Lemon and Tahini

7 votes


Za’atar Chicken Thighs with Sweet Potatoes, Apple, Kale and Sorghum





Yield 6 Servings


  • 2 tablespoons extra-virgin olive oil, divided
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon za’atar
  • ¼ teaspoon sea salt
  • ½ teaspoon pepper
  • 1 ½ cups diced yellow onion
  • 3 cloves of garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • 2 cups diced sweet potato
  • 1 cup diced apple
  • 1 cup whole grain sorghum
  • 1 cup low sodium chicken stock
  • 1 cup water
  • 2 cups (packed) chopped kale
  • Salt and pepper to taste


1.       Season the chicken thighs with salt, pepper and za’atar.

2.       Using the sauté setting on your instant pot, add half the extra virgin olive oil to the pot along with the chicken thighs, skin side down.

3.       Sear the chicken thighs for 5-6 minutes, browning the skin, then flip and sear for another 2-3 minutes on the other side. Remove the chicken thighs and set them aside.

4.       Add the remaining extra virgin olive oil to the pan along with the onions and the garlic. Sauté for 3-4 minutes to soften the onions.

5.       Add the lemon juice and stir to deglaze the plan.

6.       Add the sweet potatoes, apple, sorghum, chicken stock, organo and water. Season with salt and pepper. Stir to combine.

7.       Add the chicken back to the pot, skin side up, placing it on top of the potato and sorghum mixture.

8.       Secure the lid of the instant pot making sure that the steam vent is closed.

9.       Using the pressure cook setting, set the timer to 20 minutes.

10.   When the timer ends, release the steam value and then open the lid.

11.   Remove the chicken breasts and set them aside.

12.   Add the kale to the sweet potato and sorghum mixture gently stirring to wild the kale and incorporate it into the mixture.

13.   Plate the potato and sorghum mixture, topping it with the chicken thighs.


Slow Cooker Instructions: 

Follow the recipe as stated but add an extra cup of water and an extra cup of broth.

Cook on high in slow cooker or 4.5-5 hours. 

This recipe was created in partnership with Simple Sorghum. 

61 thoughts on “{Nourish} Healthy Cooking Video: Za’atar Chicken Thighs with Sweet Potatoes, Apple, Kale and Sorghum

  1. Super excited to learn about sorghum and the idea of using it as a substitute to quinoa.

    The recipe posted sounds Delish!

    I typically make a batch of quinoa salad with bell peppers, avocado, cilantro, lime, black beans and grapefruit to keep on hand as a side dish or snack. Next time I’ll use the sorghum to replace the quinoa!

  2. Yum! My husband and I love whole grains like quinoa and farro. I could totally see us playing with sorghum and making a cold sorghum and white bean salad over a bed of arugula and mixed greens. I’m getting hungry thinking about this meal! Thanks for the great idea!

  3. are there instructions to make this in a slow cooker? i only see how to cook the sorghum in the slow cooker not the entire dish.

    1. Yes! I just updated the recipes. Thanks for pointing that out. Simply put, add an extra cup of water and an extra cup of stock. Cook on high for 4.5-5 hours!

  4. Yum!!! I need to make this ASAP — it’s sooo me! I want to try making my Italian Wedding Soup Winn sorghum instead of pasta — it would be such a great way to add some more nutrients. 🙂

  5. I’ve been curious to try sourghum & this looked so easy peasy to sub it in for brown rice that we would typically do. Excited to try it!

  6. This looks so delicious! I honestly don’t think I’ve made sorghum yet. what a shame! Also, I’ve always wanted to try out an instant pot, I have friends who make really cool things in theirs

  7. Definitely trying this recipe soon and am putting an Instant Pot on my Christmas list! I think sorghum would be excellent in any soup I make… Even in a stew!

  8. This looks wonderful and I love finding new ways to benefit from the reasonable price of chicken thighs. I would add sorghum to my diet by easily making it a new glaze for daily vegetable skewers.

  9. Lols delicious—I am going to definitely try this recipe and introduce my family to sorghum! I Can’t wait to experiment with it and add it to some of my favorite soup recipes!

  10. This has made me very curious about sorghum and how to use it in its different forms…I found popping sorghum! I think I’ll start with this chicken recipe because my husband and I both love everything in it.

  11. Can’t wait to try this! I’d add sorghum to stews. I might chill some and mix it with a vinaigrette, goat cheese, chopped apples, cranberries, and chopped kale for an autumn salad. Thanks for the great post!

  12. Beyond the obvious of adding it to my morning mixed grain porridge (a different iteration daily), I love the idea of trading rice for sorghum in a paella! Then again, anything with za’atar gets my attention… Thanks, and cheers.

  13. I immediately thought it might be good in beef stew instead of barley. I’m also dying to try an instant pot because #workingmomlife. Thanks for teaching me new things to try!

  14. I would definitely use this in soups!! We are always so busy with kid sports a hearty soup would be awesome! And a Instapot??? Theses look amazing and perfect for busy moms/Dads.

  15. Delish! Would love to mix the sorghum with kale, sweet potato, and other baked root veggies, and garbanzo beans. My mouth is watering! Might substitute chicken broth for miso!

  16. I haven’t ever cooked sorghum–I’d like to try it. Sounds like a tasty and nutritious grain. I might try to add it to a soup. 🙂

  17. Sorghum is a grain that I have never cooked with but I’d love to try adding it into a few different soups I make. The recipe above also looks delicious! I’m always looking for healthy new recipes to try. Thank you!

  18. I love experimenting with new flavors. It’d would be fun to try sorghum I’m a baked rice and root vegetable dish, or in place of the molasses in my granola recipe.

  19. Katie!!
    So proud of you!! I have had this pot on my wish list xo Can not wait to pick up your new book!!! Love Love Love xo

    1. more liquid, longer cook time. Was the sorghum whole grain or pearled? That makes a difference as well. What cooking method did you use?

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