Buckwheat Porridge with Chicken and Cheese

1. 1 Buckwheat groatspack 800 g ≈ $5.00 30 g
2. 2 Chicken thighspack 900 g ≈ $3.81 90 g
3. 3 Hard cheesepack 200 g ≈ $2.64 20 g
4. 4 Mayonnaise 5 g
5. 5 Sunflower oil 10 ml
6. 6 Vinegar 9% 5 ml
7. 7 Onions≈ $1.60 per kg 9 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Heat oil in a baking dish or tray.

2. Rinse the buckwheat¹, spread it in the dish, slice the onion⁷, and scatter it on top. Pour boiling salted water with spices over it.

3. Marinate chicken² thighs in vinegar for 15 minutes, rinse, cut into pieces, season with salt, pepper, and garlic⁸, then mix with mayonnaise.

4. Arrange the chicken² over the buckwheat¹ and bake at 350°F (180°C) for 40 minutes.

5. Check for doneness, adding water or salt if needed, then sprinkle with cheese and bake another 30 minutes for a crispy crust.

In short

• In the planner this dish is cooked for two days: reheat on day two.