Buckwheat with Chicken and Cheese Crust

1. 1 Buckwheat groatspack 800 g ≈ $5.00 70 g
2. 2 Chicken thighspack 900 g ≈ $3.99 180 g
3. 3 Hard cheesepack 200 g ≈ $2.70 30 g
4. 4 Mayonnaise 15 g
5. 5 Sunflower oil 10 ml
6. 6 Vinegar 9% 5 ml
7. 7 Onions≈ $1.60 per kg 40 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Salt 3 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. Marinate boneless chicken² thighs in diluted vinegar (1:1 with water) for 15 minutes, then rinse and cut into chunks.

2. Mix chicken² with mayonnaise, minced garlic⁸, salt, and pepper.

3. Grease a baking dish, spread rinsed buckwheat¹ and sliced onion⁷, season with salt, and pour boiling water in a 1:2 ratio (buckwheat to water).

4. Top with the chicken² mixture, cover with foil.

5. Bake at 350°F (180°C) for 45 minutes, until the chicken² is cooked and the buckwheat¹ absorbs the liquid.

6. Remove foil, sprinkle with grated cheese, and bake another 10 minutes until golden.

In short

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