| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 4 pieces Chicken legs
- 250 gram Buckwheat
- 2 tablespoons Vegetable oil
- 400 ml Water cool boiling water
- 1 tablespoon Sun-dried tomatoes
- 1 tablespoon Seasoning mushroom powder
- 1 clove garlic
- Salt to taste
- Black pepper to taste
- Herbs to taste
Ingredients
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Instructions
- Fry buckwheat on a dry hot pan, stirring constantly, 5-6 minutes until the cereals will not go characteristic buckwheat flavor. (that was always my grandma and buckwheat have it, let me tell you, was insanely delicious!) If you want, you can skip this step.
- Pour fried buckwheat into a baking dish, pour boiling water and cover with a lid or food foil. About 10 minutes while we're doing the chicken.
- Add salt and pepper to chicken shins (or thighs, or legs, any part of chicken).
- Fry in vegetable oil over high heat until Golden brown, 5-7 minutes.
- Finely chop the garlic and add it to the buckwheat. Salt and pepper the grits, add the dried tomatoes and mushroom powder. Stir.
- I make the mushroom powder myself. It's simple. You only need to grind dry mushrooms in a coffee grinder or you can use a blender. Great stuff! This seasoning gives a wonderful mushroom flavor to any dish.
- Roasted chicken leg quarters to put in the buckwheat.
- The baking dish tightly with foil. Cook chicken with buckwheat in a preheated 200 * oven for 30 minutes. The last 7-10 minutes you can remove the foil (only very carefully, do not burn the steam!) and turn on the GRILL mode (or set the maximum oven temperature). So the chicken will turn out more ruddy.
- Chicken with buckwheat is ready! Serve the dish with your favorite herbs.
