Colourful winter chicken thighs and sorghum salad with celery dressing
A hearty and vibrant winter salad featuring tender roasted chicken thighs, earthy root vegetables, nutritious sorghum, and a bright, herbaceous celery dressing.
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Cooking tools:
- Blender
- Oven
- Stove
- Pot
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Fine-mesh sieve
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 6 Southern Fried Chicken Thighs
- 1 cup (250g) sorghum
- 2 Tbsp (30ml) olive oil
- 1 butternut, cubed into 2 cm cubes
- 3 beetroot, peeled and quartered
- 3 leeks, sliced into thick rounds
- 1 Tbsp (15ml) olive oil
- A handful of celery leaves
- 1 Tbsp (15ml) red wine vinegar
- ½ tsp (2,5ml) sugar
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