Name: Instant Pot Za'atar Chicken Thighs with Sweet Potatoes, Kale, and Sorghum
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 6, ,bone-in skin-on chicken thighs; 1, Tablespoon ,za’atar (see notes); 0.25, Teaspoon ,salt, plus more for sprinkling; 0.5, Teaspoon ,pepper, plus more for sprinkling; 2, Tablespoons ,olive oil, divided; 1.5, Cups ,diced yellow onion; 3, ,Cloves garlic, minced; 2, Tablespoons ,fresh lemon juice; 1, Tablespoon ,chopped fresh oregano; 2, Cups ,diced orange- or yellow/white-fleshed sweet potatoes; 1, Cup ,peeled, diced apple; 1, Cup ,chicken broth; 1, Cup ,whole grain sorghum (see notes); 1, Cup ,water; 2, Cups ,packed chopped kale

Serves 6

Ingredients

For 6 Serving(s) Serving size

Instant Pot Za'atar Chicken Thighs

6 bone-in skin-on chicken thighs
1 Tablespoon za’atar (see notes)
¼ Teaspoon salt, plus more for sprinkling
½ Teaspoon pepper, plus more for sprinkling
2 Tablespoons olive oil, divided
1 ½ Cups diced yellow onion
3 Cloves garlic, minced
2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh oregano
2 Cups diced orange- or yellow/white-fleshed sweet potatoes
1 Cup peeled, diced apple
1 Cup chicken broth
1 Cup whole grain sorghum (see notes)
1 Cup water
2 Cups packed chopped kale

Instant Pot Za'atar Chicken Thighs with Sweet Potatoes, Kale, and Sorghum Directions

Sprinkle the chicken with the za’atar, salt, and pepper.
In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.
Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweet potatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.
Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.
Arrange the sweet potato and sorghum mixture on plates or a platter, top with the chicken, and serve.