For a long time I had prepared this recipe for you, it has already become one of my favorites - I cook it perfectly for both family and guests. It is convenient here that you do not have to make the chicken separately and the buckwheat as a garnish in another pot. All are put raw in the oven tray and in an hour you have super delicious and fragrant food. Buckwheat absorbs from chicken flavors and I guarantee you didn't eat better, for beginners with buckwheat even a good recipe because you don't have to have a special cooking technique.
Follow the steps and I assure you that you will have in the notebook with recipes another special and tasty food.
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Wash the buckwheat well, then put it in a bowl and pour 2 glasses of boiling water over it - mix and leave for 10 minutes.
Meanwhile, prepare the pieces of meat - wash them and season them with salt, pepper, parsley and paprika.
In the buckwheat water add the garlic, salt, pepper and optionally some dried / green parsley - mix well.
Pour this mixture into a deep oven tray. Put the chicken pieces and the butter pieces on top.
Unfortunately, I don't have a picture of how I put the meat, but you will realize what it has to be.
Cover the tray with a lid or aluminum foil and place in a preheated oven at 200 degrees for about 50 minutes.
After this time you notice that the buckwheat swells and covers the chicken a little. Remove the foil and leave the tray in the oven for another 10 minutes.
And ready, in just one hour you have a perfect buckwheat meal.
We served it with some sauerkraut salad - you can also with some vegetable salad, whatever you prefer.
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