SORGHUM & FIRE-GRILLED CHICKEN HEARTS ON ROASTED BONE MARROW WITH JUS

Serves: 2

INGREDIENTS

For the sorghum:

• 1 cup sorghum (whole grain, soaked overnight if possible)
• 3 cups chicken stock or water
• 1 tablespoon butter or olive oil
• salt, to taste

For the chicken hearts & bone marrow:

• 12 chicken hearts, cleaned & trimmed
• 2 large beef marrow bones, split lengthwise
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sprig thyme
• salt & black pepper, to taste

For the jus:

• 1 cup chicken stock
• ½ cup red wine (optional)
• 1 shallot, finely diced
• 1 teaspoon butter
• 1 teaspoon balsamic vinegar (optional, for balance)
• salt & pepper, to taste

For garnish:

• microgreens (radish, beetroot or arugula sprouts)
• drizzle of reduced jus

METHOD

1. Rinse the sorghum well. Place it in a pot with stock or water, bring to the boil, then reduce to a simmer. Cook for 45–55 minutes until tender but still slightly chewy. Drain excess liquid, stir in butter or olive oil, and season with salt. Set aside.
2. Preheat the oven to 200°C. Season marrow bones with salt, pepper, thyme, and garlic. Roast, cut side up, for 15–20 minutes until tender and bubbling. Keep warm.
3. Heat olive oil in a pan until hot. Sear the chicken hearts for 3–4 minutes, until golden brown and slightly pink inside (do not overcook). Season with salt and pepper.
4. In the same pan, sauté the shallot until soft. Deglaze with red wine, reducing by half. Add chicken stock and simmer until it is reduced and slightly thickened. Finish with butter for a glossy finish. Adjust the seasoning with balsamic vinegar if using.
5. Spoon the sorghum as the base, place the roasted bone marrow on top, and arrange the seared chicken hearts over the marrow. Drizzle with jus around the plate and garnish with microgreens.