Chicken thighs with buckwheat

Name: Chicken thighs with buckwheat - Dina I.
Ingredients: 5 chicken drumsticks; 2 large carrots; 2 large onions; salt and pepper to taste; 1 pinch of turmeric; 2 teaspoons of mustard seeds; chopped fresh parsley; 3 tablespoons of oil; 250 g buckwheat

Meat - Chicken thighs with buckwheat by Dina I. - Recipia

Whenever I feel like cooking something light and filling, chicken thighs with buckwheat come to mind. This recipe doesn't require many ingredients or complicated techniques. I usually start with basic vegetables, some spices, and a few drumsticks. Everything is cooked in a single pot, and in the end, you have a hearty dish, similar to a pilaf, but with buckwheat instead of rice. Quick Info Total time: about 45 minutes Preparation time: 10-15 minutes Cooking time: 35-40 minutes Servings: 4 Difficulty: easy Recipe type: lunch or dinner Ingredients 5 chicken drumsticks (thighs, skinless) 2 large carrots 2 large onions 250 g buckwheat 3 tablespoons oil 2 teaspoons mustard seeds salt and pepper, to taste 1 pinch of turmeric chopped fresh parsley Preparation Method 1. Remove the skin from the drumsticks and wash them well. Peel and wash the onion and carrots. Slice the onion thinly and cut the carrots into slightly thicker rounds. 2. In a larger pot, place a layer of onion and carrot. On top, arrange the drumsticks without mixing. Sprinkle salt, pepper, mustard seeds, and a pinch of turmeric directly over the meat and vegetables. 3. Pour in enough water to cover everything. Put the lid on and let it simmer over medium heat for about 20 minutes. Occasionally check to make sure the liquid covers the meat, so it doesn't evaporate too quickly. 4. Meanwhile, rinse the buckwheat with cold water until the water runs clear. 5. After the meat has cooked for 20 minutes, add the buckwheat to the pot. Stir gently without crushing the vegetables. If the water has reduced significantly, add a little more, just enough to nearly cover the ingredients. In my case, I needed about 50 ml more. 6. Let it cook for another 15 minutes, stirring occasionally to prevent sticking. In the end, when the water has nearly evaporated and the buckwheat is cooked, turn off the heat. 7. Sprinkle chopped parsley before serving. Why I make this recipe often Chicken thighs with buckwheat are quick, don't dirty too many dishes, and are filling. The recipe doesn't require hard-to-find ingredients and is quite flexible in proportions. The dish keeps you satisfied, doesn't dry out quickly, and can be served the next day as well. Tips and Variations Tips - Slice the onion thinly so it cooks quickly and doesn't remain crunchy. - Don't stir too often after adding the buckwheat to avoid crushing the vegetables. - Keep the lid on during cooking to prevent the water from evaporating too quickly. Substitutions - You can use chicken thighs, but adjust the cooking time. - If you don't have mustard seeds, they can be omitted without problems. - For a different taste, try adding fresh dill at the end, not just parsley. Variations - If you want more vegetables, you can add a diced bell pepper along with the onion and carrots. - For a spicier note, add a pinch of chili flakes along with the turmeric. - You can also make the recipe with diced chicken breast, but the result will be less juicy. Serving Ideas - Serve the dish warm, with a fresh salad or pickles. - It’s also good in a casserole, for a work lunch the next day. Frequently Asked Questions 1. Does the buckwheat need to be soaked beforehand? No, it just needs to be rinsed well with cold water before use. 2. Can I use roasted buckwheat? Yes, but the cooking time may vary slightly. Check the texture after 10-12 minutes of cooking. 3. If I don't have mustard seeds, will it affect the taste? Not essential. Mustard seeds add a slightly aromatic note, but you can omit them without issues. 4. Can I use broth instead of water? Yes, for a richer flavor, you can use clear chicken broth instead of water. 5. What do I do if the buckwheat absorbs all the water but isn't fully cooked? Add a little warm water gradually, just enough to continue cooking without drying out. Nutritional Values Estimation for one serving (out of 4): approximately 350-400 kcal Proteins: 28 g Carbohydrates: 45 g Fats: 10 g Buckwheat provides fiber and complex carbohydrates, chicken offers protein, and vegetables complete it with vitamins. Values are approximate and may vary depending on weights and type of meat used. Storage and Reheating Store in the refrigerator in a covered container for up to 2 days. Reheat over low heat with a splash of water to prevent the buckwheat from drying out. Freezing is not recommended, as the texture of the buckwheat changes unpleasantly after thawing.

Chicken thighs with buckwheat

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