Chicken and Buckwheat Casserole
Chicken and Buckwheat Casserole Recipe
I know that buckwheat isn’t something people in this part of the world eat. But I like it, and it is very nutritious to say the least.
I also was so pleased to find roasted version of it in stock of local Whole Foods (which I either didn’t pay attention to before, or they kind of decided to be adventures and try it), so I decided to publish an interesting recipe using buckwheat this week.
Cooking buckwheat in the same pan with chicken, onions, garlics and sour cream gives it nice taste (and makes one pot less to clean, yay!). You can serve casserole as soon as it is ready, storing it leftovers in fridge and then reheating them makes a nice lunch too.
I used boneless skinless chicken thighs for this recipe, but any boneless chicken meat will work just fine.
Ingredients:
- 2lb of boneless skinless chicken meat, I used thighs
- 2 cups of whole roasted buckwheat
- 1-2 onions
- 1-2 garlic cloves (optional)
- Shredded cheese, about 2 cups
- 1.5 cup of hot water
- 8oz of sour cream
- Ground black pepper to taste
- Salt to taste
How to make, step-by-step:
-
Prepare ingredients, start over to warm it up to 350F:
Chicken and Buckwheat Casserole Recipe: Step 1 -
If buckwheat grain doesn’t look clean, pour a bit of buckwheat on the table so you can arrange it in a thin layer and then remove everything which doesn’t look like a buckwheat with your finger, collect cleaned grain to a casserole pan in even layer:
Chicken and Buckwheat Casserole Recipe: Step 2 -
Peel and chop onions, cover buckwheat layer with a layer of chopped onions:
Chicken and Buckwheat Casserole Recipe: Step 3 -
Peel and chop garlic clove (if you are not big fan of garlic, use just one clove or skip it all together), sprinkle it on top of onions:
Chicken and Buckwheat Casserole Recipe: Step 4 -
Season with ground black pepper:
Chicken and Buckwheat Casserole Recipe: Step 5 -
Slice chicken meat into smaller pieces, I sliced each thigh in 3-4 pieces, then arrange layer of chicken on top of the onions and garlics:
Chicken and Buckwheat Casserole Recipe: Step 6 -
Season with a big more of ground black pepper:
Chicken and Buckwheat Casserole Recipe: Step 7 -
Smear sour cream on top of chicken:
Chicken and Buckwheat Casserole Recipe: Step 8 -
Dilute salt to taste in 1.5 cups of hot water (this will be pretty much all the salt for both chicken and buckwheat), and pour it on top of the chicken (I also shaked pan a bit to let water to get all the way to buckwheat layer):
Chicken and Buckwheat Casserole Recipe: Step 9 -
Top the casserole with layer of shredded cheese and put it to the warmed up oven (350F) for 1 hour:
Chicken and Buckwheat Casserole Recipe: Step 10 -
After one hour in the oven casserole is ready, take it out from the oven:
Chicken and Buckwheat Casserole Recipe: Step 11 -
And serve, chicken with a side of buckwheat together:
Chicken and Buckwheat Casserole Recipe: Step 12
View Comments
I have it in the oven now, I will let you know how my kids like it:-)) They love gretchka!
This looks incredible! Going to make this week.
Thanks! I hope you like it :)
Thanku for the quick response:)
Hello:) loveeee your website!! Quick question..does it need to covered?
Thanks!
Nope, it doesn't need to be covered, a layer of chicken and cheese is enough for cooking :)