Oven-cooked buckwheat with chicken is a great option for a family lunch or dinner. Such a dish is also suitable for dietary nutrition, as it has a low calorie content.
Buckwheat with chicken is a delicious and satisfying dish. Cooking in the oven also makes it healthy. Buckwheat contains folic acid, magnesium, rutin, and iron. It is recommended for people suffering from anemia. It is useful for the work of the gastrointestinal tract, cardiovascular system.
Buckwheat, despite its high nutritional value, has a low calorie content. If buckwheat cooked in the oven can be considered as a side dish, then in combination with chicken it becomes an independent dish that is useful to eat even for those who adhere to proper nutrition and follow non-strict diets.
Buckwheat with chicken in the oven
The classic recipe for buckwheat with chicken involves the use of a minimum set of ingredients. To prepare a delicious dish you will need:
- 2 cups buckwheat;
- chicken meat (about 1 kg);
- 1 carrot;
- 1 onion;
- 30 g butter;
- a little salt;
- vegetable oil;
- about 400 ml of water;
- ground black pepper;
- bay leaf;
- some spices (hops-suneli or a mixture of Provencal herbs).
Cooking steps:
- Peel the onions and carrots. Cut the onion into thin half rings or finely chop with a knife. Grate carrots. Put vegetables in a cast-iron cauldron or heat-resistant thick-walled frying pan, fry a little in vegetable oil. The onion should be translucent and slightly golden in color.
- Sort the buckwheat, sort the impurities, rinse and add to the vegetables. Season with salt and fry for another 2-3 minutes, stirring occasionally.
- Rinse the chicken and cut into large pieces. If frozen food is used, it must first be defrosted completely. Both whole chicken and its individual parts (breast, drumstick) are suitable for cooking. With chicken breast, the dish turns out to be dietary. Season the chicken pieces with salt, pepper and spices. Hops-suneli, as well as dried Provencal herbs are well suited. Put the chicken on the buckwheat in a fairly dense row.
- Cut the butter into cubes and put on the chicken. Add 1 bay leaf. Pour water into a cauldron or heat-resistant dish. It should completely cover the chicken. Close the frypot with a lid and place in the preheated oven. Cook at 180 ° C for about 40 minutes. If you want the chicken to look more ruddy, you can open the lid of the roasting pan 10 minutes before the end of cooking.
You can serve buckwheat with chicken with fresh vegetables and salads. You can make tomato sauce separately and pour over each serving as you serve.
Buckwheat with chicken under a cheese crust
When baking chicken with buckwheat under a cheese crust, the dish turns out to be especially successful. To prepare it you will need:
- 2 cups buckwheat;
- chicken meat (about 800 g);
- 2 cloves of garlic;
- 1 onion;
- 4 tbsp. l sour cream;
- a little salt;
- about 400 ml of water;
- ground black pepper;
- butter;
- a mixture of Provencal herbs;
- 100 g of hard cheese.
Cooking steps:
- Grease an ovenproof dish with butter. Pour the washed buckwheat groats into it.
- Peel the onion and cut into thin half rings. Peel the garlic and pass through a press. Cut the chicken into large pieces, season with salt, pepper, rub with garlic and a mixture of Provencal herbs.
- Put the onion rings on the buckwheat, and then the chicken. Pour salted warm water over all the ingredients. Cover the dish with a lid and cook in the oven for 20 minutes at 180 ° C for 30 minutes.
- Grate cheese. Open the lid of the ovenproof dish, sprinkle the dish with cheese and bake in the same temperature mode, but with the lid open for another 30 minutes.
Chicken stuffed with buckwheat, cooked in the oven
To make your homemade dish even more original, you can stuff a whole chicken carcass with buckwheat and bake it in the oven. This will require:
- 1, 5 cups buckwheat;
- chicken carcass;
- 2 cloves of garlic;
- 2 tablespoons soy sauce;
- half a lemon;
- small carrots;
- onion;
- a little salt;
- ground black pepper;
- a mixture of Provencal herbs;
- vegetable oil;
- butter.
Cooking steps:
- Rinse the chicken carcass, dry it. In a separate bowl, combine the soy sauce, black pepper, salt, and a mixture of Provencal herbs. Add the juice of half a lemon and garlic, passed through a press. Grate the chicken inside and out thoroughly with this mixture. Let it marinate for about 1 hour.
- Peel the onions and carrots. The carrots can be grated, and the onion should be finely chopped. Fry vegetables in a skillet in vegetable oil. They should soften and take on a golden hue.
- Boil buckwheat in salted water until half cooked. Add a piece of butter to it. This will help make the cereal more crumbly. Put it in a frying pan with vegetables, mix and heat for 1 minute.
- Stuff the chicken with the mixture and fasten the skin with toothpicks so that the buckwheat garnish does not fall out. Wrap the chicken with buckwheat in foil and cook for about 1 hour at 180 ° C in the oven.
- Open the foil and cook the dish for another 15 minutes at a temperature of 220 ° C. During this time, the chicken will be covered with a golden crust and will look even more appetizing.
Buckwheat with chicken and prunes in pots
Buckwheat with chicken can also be cooked in portioned pots. And adding prunes will add a slightly sweet flavor to the dish. To prepare a delicious dinner you will need:
- 1, 5 cups buckwheat;
- 400 g chicken breast or chicken fillet;
- 8 pcs of prunes;
- 2 tablespoons soy sauce;
- small carrots;
- onion;
- a little salt;
- butter;
- a mixture of Provencal herbs;
- vegetable oil.
Cooking steps:
- Rinse the chicken breast or fillet and cut into small pieces, then season with salt, sprinkle with a mixture of Provencal herbs and pour over with soy sauce. Let the chicken brew for about 10 minutes.
- Peel the carrots and onions. Finely chop the onion and grate the carrots. Fry vegetables in a little vegetable oil. Put the washed buckwheat in the pan, fry for 2-3 minutes, and then pour in some water, close the pan with a lid and cook over low heat for another 5 minutes.
- Rinse prunes, soak in hot water for 20 minutes and cut into small pieces.
- Grease clay pots from the inside with butter. Arrange the prepared buckwheat with vegetables in pots, put chicken and prunes on top. Add water about 1/3 of the height of the pots.
- Close the pots with lids and cook the dish for 40 minutes at 180 ° C in the oven.
Buckwheat with chicken legs and chili in the oven
To make the dish more juicy, you can bake buckwheat not with chicken fillet, but with legs. The addition of hot pepper will give the chicken meat a special piquancy. To prepare the dish you will need:
- 5 chicken drumsticks;
- 1, 5 cups buckwheat;
- some vegetable oil;
- 1 onion;
- 1 carrot;
- half a small chili pepper;
- a little salt;
- 2 cloves of garlic;
- a bunch of greens.
Cooking steps;
- Defrost chicken legs (if a frozen semi-finished product is used), salt and fry in a pan until light golden brown.
- Peel the onions and carrots. Finely chop the onion with a knife. Grate the carrots. Peel the garlic cloves and cut each into 2 parts, lightly press down with a knife blade. Fry vegetables in vegetable oil for 1-2 minutes.
- Put the washed buckwheat groats on the bottom of the refractory tray, and then spread the frying on its surface and lay out the chicken drumsticks. Cut the chili into thin rings and put on top of the chicken legs.
- Pour the contents of the tray with lightly salted water. The water should cover the legs. Cook the dish in the oven at 180 ° C for 40 minutes.
Serve hot buckwheat with chicken legs. When serving, sprinkle with chopped herbs. You can make the sauce separately and pour over each portion.
