Melt butter or heat oil in a large pot or pan over medium heat.
If using, add chopped onion and sauté until softened, about 3-4 minutes.
Add diced chicken thighs and cook until browned on all sides.
Stir in the diced carrots and cook for another 3-4 minutes until they start to soften.
Add the sorghum groats and stir for 1 minute, toasting them slightly.
Pour in the water or broth, season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes.
Stir in the diced tomato and 2 cups of the milk. Cover and continue cooking, stirring occasionally, until the sorghum is tender and creamy, about 20-30 more minutes. Add remaining milk as needed to reach desired consistency.
Remove from heat. In a small bowl, whisk the egg with a splash of the hot sorghum mixture to temper it, then quickly stir the tempered egg into the pot until fully incorporated and creamy.
If using, stir in Parmesan cheese.
Serve hot, garnished with fresh herbs if desired.
💡 Pro Tips & Funky Facts: - 🔥 For extra depth of flavor, sauté your chopped carrots and any onions you might use for a good 5-7 minutes BEFORE adding the sorghum. Slow and steady wins the flavor race! - 🧀 Got a little leftover fancy cheese? Stir it in at the end with the milk for ultimate creaminess! Because everything is better with cheese, obviously. 😉 - 🌱 A sprinkle of fresh dill or parsley at the end adds a burst of freshness that screams 'I'm fancy!' even if you just threw it together. ✨
