Apricot Chicken with Buckwheat
Ingredients
- 200 g or 1 1/4 cup buckwheat
- 350g skinless chicken thighs whole or cut in big squares
- 170 or 2 medium onions medium diced
- 50 g apricot cut lengthwise
- 1 tbsp tomato pasata or diced tomatoes
- 1/2 cup or 50 g almonds roughly chopped
- 1 tsp lemon zest
- 1 tsp or to taste cracked black pepper
- 2 cloves of garlic finely chopped
- 1/4 tsp nutmeg powder
- 1 tbsp picked thyme
- red chilli flakes to taste
- 1 tbsp olive oil
- 1 tsp butter
- coriander for garnishing
- salt to taste
- 2 3/4 cups chicken or veg stock or plain water
Preparation
Preheat the oven to 180c/350f
Marinate the chicken thighs with some salt, black pepper and lemon zest for 30 minutes to 2 hours
Heat the pan (whichever you are using) with 2 tsp oil and brown the chicken from both sides for about 4-5 minutes on each side
Take it out and place it in a plate
In the same pot add rest of the oil and butter together
Add in the onions and saute for 2-3 minutes
Add in the garlic and sweat it for just 1 minute
Add in all the spices, herbs and apricots, mix it well
Add in the tomato pasata or diced and add in the buckwheat and fry it for 5 minutes
Place the chicken on the buckwheat, pour in the stock or water
Adjust the seasoning, add in the almonds and place the pan in the preheated oven
Bake it for 35-40 minutes
Garnish with fresh coriander and serve hot with some herb pesto or just as is
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