Buckwheat with Braised Chicken
Skinless, boneless chicken thighs braised with onion and carrot, served with tender buckwheat and sour cream. A simple, hearty meal for kids.
- Time
- 35 min
- Serving
- 288 kcal
- Ingredients
- ≈ $0.63
- Protein
- 16 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 60 g
- 2 Buckwheat groatspack 800 g ≈ $5.00 35 g
- 3 Carrots≈ $1.50 per kg 30 g
- 4 Onions≈ $1.60 per kg 15 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 6 Sunflower oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prep: Rinse, pat dry, and cut chicken1 thighs into 2 cm pieces. Finely chop the onion4 and grate the carrot3 on a box grater.
Heat oil in a covered skillet over medium heat and sear the chicken1 for 3–4 minutes until lightly browned.
Add the onion4 and cook for 2–3 minutes until translucent, then stir in the carrot3 and cook for 2 minutes.
Pour in 100 ml of water, reduce heat, cover, and simmer for 15 minutes until the meat is tender and the liquid is clear.
Meanwhile, rinse the buckwheat2, add 80 ml of water, bring to a boil, then cover and simmer on low heat for 15–20 minutes until tender and the water is absorbed.
In the last 2–3 minutes of cooking, stir in the sour5 cream, mix well, and warm gently without boiling.
Serve: Spoon the buckwheat2 onto a plate, top with the chicken1 and sauce. Serve warm.
Tips
- Why it works
- Pat the chicken dry before searing to prevent steam from forming, which keeps the meat from browning properly. Browning locks in flavor and prevents a bland taste.
- Substitutions
- Use 15g of plain yogurt instead of sour cream for a tangier, lighter sauce. Swap carrots for 30g of frozen peas, adding them in the last 5 minutes of simmering.
- Common mistakes
- Overcooking the chicken makes it dry and stringy; check doneness by piercing. Juices should run clear, not pink, and the meat should pull away from the bone easily.
- Storing and reheating
- Keeps 3 days in the fridge; reheat covered in a pot with 20ml water on low heat until hot. Buckwheat loses texture after 2 days. Eat fresh or discard.
- Serve with
- Pair with a slice of rye bread and a simple cucumber-tomato salad for a balanced, filling lunch. Serve with a glass of cold milk for kids.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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