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Buckwheat with Chicken Baked in the Oven
Instructions
I prepare the chicken meat and vegetables. I rinse the chicken legs (2 pcs, about 600 g) under cold water and blot them dry with paper towels – dry meat browns better. With a sharp, heavy knife or cleaver I chop the legs into small pieces about 4–5 cm in size – this way the chicken cooks through more evenly and the buckwheat gains more meaty flavour.
I peel the carrots (2 pcs, about 200 g). I remove the tough outer leaves from the leek and use the white and pale-green part. I cut the leek into thin half-rings and grate the carrots on a coarse grater – this way they release their juice faster and soak into the buckwheat. I put the prepared ingredients into a large preheated heavy-bottomed frying pan.
I add 3 tablespoons of sunflower oil, 1 teaspoon of salt and 1 teaspoon of ground allspice. I fry over medium heat for 10–15 minutes, stirring now and then, until the chicken is golden on all sides and the vegetables are soft and aromatic. The crust on the chicken "seals" the juices inside, so the meat stays juicy during the long baking.
I sort the buckwheat groats (2 cups, about 400 g) thoroughly, removing dark grains, small stones and any foreign matter. I rinse them in cold water 2–3 times, until the water runs clear – this removes dust and excess starch. Well-rinsed buckwheat turns out crumbly rather than sticky.
I transfer the fried chicken with the vegetables into a deep baking dish of at least 3 litres. I tip the prepared buckwheat over the meat and vegetables and level it with a spoon. I add the remaining 1 teaspoon of salt and 1 tablespoon of dried herbs (basil, rosemary, thyme, oregano) – they give the dish a refined aroma.
I pour 6 cups (1.5 l) of hot water over the contents of the dish – it must be hot, so as not to interrupt the cooking. You can use chicken stock instead of water – the flavour will be even richer. The ratio of buckwheat to water should be roughly 1:3 – this ensures perfect crumbliness. I stir gently so the buckwheat is evenly distributed.
I cover the dish with foil or a lid – this creates a braising effect, and the buckwheat cooks in its own steam. I put the dish into the oven preheated to 200 °C. I bake for about 1.5 hours (90 minutes), without opening it for the first 40 minutes – otherwise the steam escapes and the top layer of buckwheat dries out.
After 1.5 hours I check that it is done: the buckwheat should be soft and crumbly, and all the water should be absorbed. If the buckwheat is still firm, I add 100–150 ml of hot water and bake for another 15–20 minutes. The chicken should come away from the bone easily, and the meat should be fully cooked with no pink areas.
When the buckwheat is completely done, I switch off the oven but do not take the dish out – I leave it to "rest" for another 20–30 minutes in the cooling oven. During this time the buckwheat absorbs the last of the liquid and becomes even more aromatic. This is the secret to perfect crumbliness and rich flavour.
I take the dish out of the oven and mix it thoroughly, so the meat, vegetables and buckwheat are evenly distributed. I serve it onto plates and sprinkle with chopped green onion (5 stalks) for a fresh accent. Buckwheat with chicken baked in the oven is ready! I serve it warm with ketchup, mustard, homemade mayonnaise, or simply with fresh vegetables.
Tips
- 1
Be sure to cover the dish with foil for the first 40–50 minutes of baking – this keeps the buckwheat from drying out on top and lets it cook evenly in its own steam.
- 2
Use chicken or vegetable stock instead of water – the flavour of the buckwheat becomes noticeably richer and deeper.
- 3
Chicken thighs or drumsticks give a juicier result than breast – they contain more fat, which soaks into the buckwheat during baking.
- 4
Add sweet bell pepper, pieces of tomato or green beans 30 minutes before the end – the dish becomes brighter and more varied in flavour.
FAQ
Why did the buckwheat turn out dry and firm? +
The main reasons: not enough water – keep to the 1:3 ratio (1 part groats to 3 parts water); the oven temperature was too high – do not exceed 200 °C; the dish was not covered with foil – the water evaporated before the buckwheat was done.
Can I make this dish with other meat? +
Yes, pork, beef or turkey all work. Pork gives a richer, fattier flavour, but the baking time increases by 20–30 minutes. Cut beef into smaller pieces and bake it longer. Turkey cooks in about the same time as chicken.
How do I reheat the finished dish properly? +
Add 2–3 tablespoons of water or stock, cover with a lid or foil, and reheat in the microwave for 3–4 minutes or in the oven at 150 °C for 15 minutes. The water makes up for the moisture the buckwheat lost during storage.
How long does cooked buckwheat with chicken keep? +
In the refrigerator in a closed container – up to 3 days. You can freeze it in portions for up to 2 months. Defrost it in the refrigerator, or reheat it straight from the freezer with a little water added.
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