Baked Buckwheat with Chicken Drumsticks
Two in one: the side dish and the meat cook together at the same time. I just love it when the meat and side come together all at once — it feels like a little celebration. First off, it really enriches the flavor of the side dish. And second (this is my favorite part), it saves a big chunk of time.
Cooking method
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Step 1:
How do you make baked buckwheat with chicken drumsticks? Rinse the drumsticks and pat them dry with a paper towel. Heat 1½ tablespoons of oil in a skillet and brown the chicken on all sides until golden.
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Step 2:
Meanwhile, rinse the buckwheat under running water. I find a colander makes this easy.
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Step 3:
Peel the carrot and cut it into small dice. Grease the bottom of a baking dish with ½ tablespoon of oil. Pour in the raw buckwheat and lightly salt it. Scatter the carrot over the top, then arrange the drumsticks on top of that.
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Step 4:
Season the chicken with Italian herbs and salt. Wash the chili pepper and slice off a piece; remove the seeds and add a few rings to the dish, to your taste.
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Step 5:
Wash the tomato and remove the stem end. Cut it into small pieces and put them in a blender. Blend to a smooth liquid. Grate a clove of garlic in as well.
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Step 6:
Pour the tomato-garlic sauce over the chicken and buckwheat. Add the water — it's important that the buckwheat is just barely covered with liquid, or it won't cook through. For me, 30 minutes at 400°F (200°C) did the trick.
- This is the kind of dish for when you don't need to dazzle anyone with fancy culinary moves — you just want to get a quick, tasty meal on the table, and buckwheat with chicken does exactly that. It's best to pat the drumsticks dry before browning, so the water doesn't spatter as much when it hits the hot oil. You can remove the skin from the legs to cut the calories significantly. If you're worried the raw buckwheat won't cook through, play it safe and soak it in warm water for about 15 minutes first, then add it to the dish partly cooked. Or cover the dish with foil right away, then remove it 5–10 minutes before the end and switch the oven to broil so the chicken browns. The dish comes out hearty and delicious, with a little kick from the chili — so adjust the amount to your own tolerance for heat. Some people are happy with a seed-sized piece, while others won't turn down a whole pepper. The carrot adds sweetness, the tomato brings acidity, and garlic and chicken are the best of friends. Enjoy!
- Keep in mind that every oven is different — temperatures and cooking times may vary from what's given here.
- For all the tips on cooking buckwheat and how to choose a good one, it's worth reading up on the grain.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken legs - 158 kcal/100g
- Chili pepper - 40 kcal/100g
- Italian herbs blend - 259 kcal/100g
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