I really like easy to prepare from available products... This one is just that! Minimum cost, time and maximum benefit. Eat to your health and lose weight!

Buckwheat for gaining a slim figure

TOP-5 most useful properties"Queen of all cereals":

1. Contains the least amount of carbohydrates in comparison with other cereals and at the same time is full of fiber, useful for the body.
2. Contains the maximum amount of vegetable protein, which can fully replace animal protein.
3. Buckwheat promotes the full functioning of the digestive system, remarkably cleanses the intestines from toxins and toxins, thereby speeding up metabolism and contributing to weight loss.
4. The rich vitamin and mineral composition allows you to use it without restrictions and contraindications.
5. It can be used for making soups, cereals, casseroles, cutlets, and used as a side dish.

Juicy buckwheat with chicken in the oven

Ingredients

• Buckwheat - 1 glass
• Chicken thighs and drumsticks - 800 g
• Medium carrots - 1 pc
• Bulb onion - 1 pc.
• Garlic - 2-3 cloves

• Sour cream 15% - 50 g
• Tomato paste - 50 g
• Hard cheese - 50 g
• Any salt and spices - to taste

Preparation

1. To prepare this dish, I used chilled boneless thighs and shins. She removed the skin from the legs, since no one eats it in our family.
2. The chicken was washed and not marinated for a long time in spices and salt. For 20 minutes.
3. We wash the buckwheat and put it on the bottom of a cast-iron pan with thick walls. If you have a cauldron, you can cook in a cauldron.
4. Peel the carrots and three on a coarse grater. Put on top of the rump.
5. Chop the onion into small cubes. But, it is possible also in half rings. Whoever loves it! We send to the same place.
6. Sprinkle with seasoning and a little salt on top. We dilute the tomato paste a little with water and pour over our buckwheat.
7. We fill all this with just boiled water so that it is one finger higher than buckwheat in volume.
8. Put the pre-pickled chicken on top of the buckwheat.
9. Peel the garlic, wash it, crush it with a knife and chop it into pieces. Spread it evenly over the chicken.
10. Grease the chicken meat with sour cream using a culinary brush.
11. We send it to the oven heated to 200 degrees for 40-45 minutes. Do not forget to control the cooking process, periodically glancing!
12. After the dish is cooked, take it out of the oven and sprinkle with cheese, previously grated on a coarse grater. You need very little cheese to lightly sprinkle the pieces of our chicken with them.
13. Then we send it to the already turned off oven for another 2-3 minutes so that the cheese melts. but do not overdry!

My recipe review

Despite the fact that usually buckwheat after cooking is dryish, in this recipe everything is completely different. She is soaked in juices from chicken meat and becomes very juicy and aromatic!

I did not expect that buckwheat with chicken would be accepted by my household with a bang! Even her husband, who does not really love her, devoured her with pleasure and praised how soft she turned out to be.

22.10.2018

Every day, every housewife faces a difficult task - what to treat her household with? We are used to preparing culinary delights for the holidays, but for every day we need to come up with something satisfying, healthy and, of course, tasty. In today's article, we discuss how chicken thighs are cooked in the oven with buckwheat. Recipes are simple but extraordinary mouth-watering dishes let's consider in more detail.

Not only chicken thighs can be used to make a delicious dish. Any part of the carcass will do. You can even bake the whole chicken. And buckwheat will serve as an excellent side dish.

On a note! Choose only chilled chicken for your culinary delights. Previously, the meat can be marinated in mayonnaise sauce, so it will turn out softer and more tender.

Ingredients:

• chicken thighs or whole carcass - 1-1.5 kg;
• buckwheat - 700 g;
• refined olive oil - 2 tablespoons. spoons;
• spices and herbs;
• sour cream - 3-4 table. spoons;
• salt;
• garlic cloves - 3-4 pieces;
• onion - 1-2 heads;
• carrots - 1 root vegetable.

Preparation:

1. We'll start by preparing all the products on the list. Regardless of what you choose for cooking, a whole carcass or chicken thighs, you must first defrost the meat.
2. It is best to transfer the chicken to the top shelf of the refrigerator and leave to thaw overnight.
3. If you have a whole carcass, we cut it into portions. The thigh can also be cut into smaller pieces.
   
4. Put pieces of chicken thighs in a convenient dish and sprinkle with salt. Mix well.
   
5. Season with a mixture of ground peppers. You can also add some paprika or hot pepper if you like savory and spicy food.
   
6. Pour sour cream on top of the chicken. Fermented milk product suitable with an average percentage of fat. If you don't have sour cream on hand, use mayonnaise.
   
7. We peel the garlic cloves from the husk and chop finely with a knife. Add to chicken meat.
   
8. Add spices and herbs, mix everything well.
   
9. We cover the dishes with plastic wrap and put them in the refrigerator. Leave to marinate for one hour.
   
10. Meanwhile, we sort out buckwheat. We rinse it with filtered water, transfer it to a bowl and fill it with warm water. We leave for some time at room temperature.
    
11. Peel the onion and cut it into small cubes.
12. We wash the peeled carrot root crop, dry it with paper towels. Rub on a grater with medium perforation.
13. In refined olive oil, sauté the onions and carrots until they soften and a golden crust appears.
    
14. Grease a baking sheet or other refractory mold with a small amount of refined olive oil.
15. Put some of the fried carrots with onions on the bottom.
    
16. We decant the water from the buckwheat and put it on top of the fried vegetables. We distribute the buckwheat evenly.
    
17. Put the rest of the fried vegetables on the buckwheat.
    
18. Now we fill everything with warm boiled water. The liquid should completely cover the buckwheat.
    
19. The final touch is chicken thighs or marinated chicken carcass pieces.
    
20. We turn on the oven in advance and heat it up to a temperature of 180-190 °.
21. We send the chicken with buckwheat to the oven for an average of 50 minutes.
22. After the allotted time, we check the readiness of the chicken meat with a toothpick. Buckwheat will cook faster.

Universal dish with a cheese crust

If you have buckwheat and chicken, you can prepare a wide variety of dishes. Today, for example, serve buckwheat porridge with chicken baked until golden brown, and tomorrow make a dish under the most delicate cheese crust.

On a note! Buckwheat and chicken thighs do not need to be cooked beforehand. To boil buckwheat, you can pour it with boiling water and leave for 5-10 minutes.

Ingredients:

• frozen chicken thigh - 1 kg;
• hops-suneli - 1 tsp. spoon;
• garlic cloves - 4-5 pieces;
• buckwheat groats - 2 cups;
• mayonnaise with an average percentage of fat - 200 ml;
• onion - 1 piece;
• steep boiling water - 2 glasses;
• Russian cheese- 400 g;
• sour cream - 200 ml.

Preparation:

1. We immediately turn on the oven so that it warms up to a temperature of 180 °.
2. We carefully sort the buckwheat and rinse with filtered water.
3. Lubricate the refractory mold with high sides with a small amount of refined sunflower seed oil.
4. We spread the buckwheat.
5. Chop the peeled garlic cloves and onion into small cubes. Without preliminary heat treatment, lay these vegetables in an even layer on a buckwheat pillow.
6. Chicken thighs rinse and dry thoroughly with paper towels.
7. Put in a baking sheet, season with suneli hops and salt.
8. Mix mayonnaise and sour cream separately until a homogeneous mass is obtained.
9. Pour the sauce over the chicken thighs.
10. Now add boiling water to the mold.
11. It remains to grate Russian cheese with a large perforation and sprinkle it on the dish.
12. It takes about one hour to bake chicken thighs with buckwheat.

Gourmet buckwheat in a merchant's way

Surely many hostesses have heard about such a treat. You will need clay pots for cooking. But if such kitchen utensils you have no problem. Use a large fireproof dish or brazier.

Ingredients:

• fresh frozen chicken thighs - 700 g;
• garlic cloves - 2-3 pieces;
• carrots - 3 roots;
• refined sunflower seed oil - 5 tablespoons. spoons;
• tomato paste - 3 tablespoons. spoons;
• salt;
• buckwheat - 0.6 kg;
• filtered water - 3 glasses;
• onion - 3 pieces;
• ground allspice.

Preparation:

1. Prepare chicken thighs as described in the previous recipes. You can remove the bone and only cut the fillets.
2. Rinse the buckwheat with well filtered water, dry on a paper towel.
3. Rinse the peeled carrots and chop them into thin strips.
4. We peel three onion heads, cut into large half rings or quarters of rings.
5. Heat refined sunflower seed oil in a frying pan. We spread the pieces of chicken meat and fry until golden brown.
6. Add chopped onions to the pan, stir everything and continue to fry over medium heat until the onions soften.
7. After a few minutes, add the carrots. Fry all ingredients for 2-3 minutes.
8. We transfer the fried vegetables with pieces of chicken meat to the brazier.
9. Add salt and ground allspice.
10. Lay the buckwheat in an even layer on top. Add chopped garlic cloves.
11. Mix the filtered water with tomato paste and pour all the ingredients with this gravy.
12. We send the brazier to the oven for one hour.

In order to bake chicken in the oven with buckwheat, you need a deep dish with a lid or a duck. If there is no such dish, then you can take a small baking sheet, and use foil instead of a lid. The main thing is that the steam does not escape, then the chicken will turn out to be very juicy, it will melt in your mouth, and the buckwheat will crumble. You don't need to turn anything during the cooking process, which is also a big plus for a modern housewife!

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 6 servings

Ingredients

• buckwheat groats - 2 tbsp.
• chicken whole or in parts - 1 kg
• onions - 1 pc.
• carrots - 1 pc.
• vegetable oil - 1 tbsp. l.
• butter - 30 g
• water - about 400 ml
• salt and pepper to taste
• a mixture of Italian herbs - optional

Preparation

First of all, I peeled and chopped vegetables: onions - diced, carrots - on a coarse grater. I sautéed them in vegetable oil, that is, brought them to softness.



Buckwheat (2 cups, 1 tbsp. = 200 ml) went through and washed. Poured into a deep heat-resistant form and mixed with vegetable fry.



On top of the buckwheat I laid out pieces of chicken, previously grated with salt and pepper. If desired, you can use your favorite spices, such as suneli hops or a mixture of Italian herbs. The meat should be packed tightly, skin side up. Any part of the chicken on the bone will work, except for the breast (it is better to leave it for cooking other dishes).



For a special creamy taste that harmonizes perfectly with buckwheat, I added butter, cut into pieces. I poured the contents of the mold with hot salted water - the amount of liquid should be such that the chicken was almost completely covered. My 2-liter mold took 400 ml of water, but here a lot depends on the diameter and density of the stacking of the products.



I closed the form with a lid and sent it to the oven, preheated to 180-190 degrees. If you don't have a lid, wrap it tightly with foil. Baked for 1 hour. There is no need to open the lid or turn it over!



During this time, buckwheat will be steamed, and the chicken will reach full readiness, the meat will easily separate from the bones. If you want to get golden brown, then you can remove the lid at the very end (carefully, steam!) and bake for another 5-7 minutes at 200-220 degrees.

Chicken in the oven with buckwheat turns out to be very tasty and juicy. The dish should be served hot, it can be supplemented with slices or salad of fresh vegetables, pickles. Exit - 6-8 servings. Bon Appetit!

When I first cooked chicken with buckwheat in the oven, I had what is called a "template break": okay, chicken, everything is clear with it - it's easy to cook it in the oven, but so that simultaneously with buckwheat, and even without a lid ... Having slammed the oven door, I cautiously began to wait for what would come of this adventure. And what do you think? I got the most successful buckwheat of all that I have ever cooked. Soft, delicate, crumbly, with a rich taste, the aroma is indescribable! Do you know why? When we bake chicken in the oven, there is always a sufficient amount of juice and fat that we usually do not use anywhere. When the chicken is cooked with buckwheat, then all the juices are absorbed into the cereal along with water, which, partially evaporating, creates a cloud of steam in the oven, so the chicken turns out to be especially tender. Here is such an interesting culinary effect. In addition to everything, you will be surprised how easy it is to prepare such a chicken with buckwheat, I took the recipe from the photo so that you are convinced that everything is very, very easy.

Ingredients:

• 1 glass of buckwheat (200 grams),
• Chicken - 600 grams,
• Onion - 1 piece,
• Carrots - half large,
• Water - 2 glasses and a little more,
• Sour cream - 1 tablespoon
• Salt to taste (1 teaspoon)
• Seasonings - 1 teaspoon
• Vegetable oil for frying,
• Butter for serving (30 grams)

Step-by-step recipe for cooking chicken with buckwheat in the oven

In principle, you can skip the first step if you have absolutely no time to cook and then after five minutes you will put the dish in the oven. The result will still be good, but if you want excellent, then spend five to seven minutes making a simple carrot and onion fry. A trifle - but it will give both an additional aroma and an appetizing golden color. So quickly peel the onion and carrots. Cut the onion into small cubes, throw it into a frying pan and fry in oil on good heat, stirring constantly, for about three minutes, until the characteristic smell of fried onion appears. Immediately after that, you can put carrots in a frying pan, mix with onions, fry for a minute or two, turn the heat to low, pour 3 tablespoons of water into the frying pan and let the fry stew until it is completely evaporated. It will turn out so beautifully, absolutely not dry, nothing will burn. For beginners, this is the most enjoyable way to cook a roast.

Step two. We wash the buckwheat. It can be in a sieve or in a bowl, pouring and pouring water several times. Throw the buckwheat into a frying pan, mix with a roast and put it in a dish where it is supposed to bake buckwheat with chicken. I would advise you to immediately take the form deeper than mine (because I did it right next to the water, and it is better to have at least a centimeter to the edge).

Third. Wash the chicken, dry it (you can blot it with a thick paper towel), salt and pepper on all sides, sprinkle with seasonings if desired (I took a teaspoon of hops-suneli) put on top of the buckwheat. So tight.

Fourth step. Salt water to taste, you can add some favorite seasonings. We fill it with our chicken with buckwheat. And we put the dish in the oven. Temperature - 180 degrees, time - 40 minutes.

Finishing touch. Also optional. But for those who love a crispy crust, very important. Literally five minutes before the end of cooking, we open the oven (carefully, there is steam in it, so keep your face away when you open the door). We take sour cream, grease the chicken on top and put the mold on the highest level, under the shades. If there is a "grill" function, switch the oven to it and keep the chicken for no more than three minutes, on normal mode - 5-7 minutes.

That's all. When serving, put a piece in the buckwheat butter... Bon Appetit!

Perhaps, chicken with buckwheat in the oven is one of the dishes that should be in the collection of recipes for every housewife. Why?

It's simple: the dish turns out to be hearty and tasty, for its preparation it is necessary minimal amount available ingredients, we take away the preparation process from the strength of 10 minutes, then the dish is cooked in the oven without your participation. You can serve chicken with buckwheat both for lunch and for a late dinner - the dish is not very high in calories, but at the same time very nutritious.

Chicken with buckwheat in the oven - general principles

To prepare this dish, you must first prepare the products: directly chicken and cereals.

You can take any part of the chicken. The meat is thawed, washed, cut. Pieces can be as large or small, using both fillets and meat on the bone. Buckwheat can be used in different ways: both done and kernel - to taste. The groats should be sorted out and rinsed thoroughly.

In addition, vegetables are placed in the chicken with buckwheat in the oven, usually onions and carrots. You can also put at will bell pepper, tomatoes, pumpkin. There are no particular restrictions, it all depends on your taste and culinary preferences. Before adding to the main ingredients, they are fried until softened.

A variety of spices are used for the aroma: it can be either a ready-made seasoning for chicken, or self-collected spices: suneli hops, peppers, dried herbs and others.

To give a creamy taste, sour cream, butter, and cheese are often added to the dish.

Chicken with buckwheat in the oven: recipe step by step

Ingredients:

Buckwheat - one glass without a slide;

3 chicken legs;

One onion;

One small carrot;

Salt, chicken spices, allspice powder - 15 grams each;

Sour cream - 30 grams (optional).

And as additional ingredients, you will need 450 ml of purified water and a little vegetable oil for frying carrots with onions. And also take a small piece of butter: add it to already ready meal, you will give buckwheat a special creamy taste.

Cooking method:

1. First of all, make a vegetable sauté from onions and carrots: peel the carrots, grate on a medium grater, remove the husk from the onion and cut into thin half rings. If the onion is large, you can use half the head. Put the carrots and onions in a frying pan, add three tablespoons of sunflower oil, fry, stirring occasionally, over medium heat for 5 minutes. Saute the vegetables so that the carrots and onions acquire a golden color, and not stew in a pan. If you see that they emit too much juice, simply turn up the heat and fry, stirring continuously, for about three minutes. When the carrots and onions are fried, pour a little water into the pan and simmer until the liquid evaporates. You can easily prepare such a frying, even if you have recently begun to study the basics of cooking. However, you do not need to do vegetable sautéing if you want to end up with low-calorie dish... Taste diet chicken with buckwheat, although it will differ from the classic one, it will still remain just as appetizing.

2. Sort the buckwheat, rinse with running water. In a raw form, put the cereals in a frying pan for vegetable frying, mix well.

3. Transfer the groats with vegetables to a deep roasting pan. Be sure to take a baking sheet or dish with high sides so that liquid does not leak out during baking in the oven, otherwise the dish will turn out to be dry.

4. Prepare the chicken meat: defrost the legs, rinse, cut the flesh with a knife, discard the bones. Chicken fillet cut into pieces about three centimeters wide, put in a deep cup, sprinkle with salt, chicken spices, black pepper (for cooking chicken with buckwheat in the oven according to this recipe, you can also use the hop-suneli seasoning, so the dish will turn out to be even more aromatic). Put the meat pieces in a cup tightly to each other, close the lid and leave to soak for 30-40 minutes.

5. After the allotted time, put the meat on top of the cereal with sautéing, pour everything with one glass of purified water, add a little salt, sprinkle with spices again to taste and place in a hot oven, bake at not very high temperature for a little more than half an hour.

6. A few minutes before the chicken with buckwheat is fully cooked, open the oven and grease the entire contents of the form with sour cream, move the form to the uppermost tier of the oven, bake until a light brown crust appears. If your oven has a grill function, you can turn it on and bake the dish for three minutes. If you do not want to form golden crust, then you can not grease the dish with sour cream.

7. Serve the chicken, baked in the oven with buckwheat, on portioned flat plates, on top of the hot buckwheat groats, be sure to put a small piece of butter.

Chicken with buckwheat in the oven: recipe step by step with cheese

Ingredients:

One kilogram of chicken thighs;

Buckwheat - 400 grams;

Dutch cheese - a small piece;

Two onions;

Two carrots;

Sour cream - five tablespoons;

Half a bunch of any greens - when serving.

In addition to all the ingredients, also take ten grams of salt, any seasoning of your choice, for example, for chicken, for vegetables, hops-suneli. And also take a little black ground pepper, with it the finished dish acquires a slightly tangy taste and pleasant aroma. And you also need a little sunflower oil for cooking vegetable sautéing.

Buckwheat with chicken or any other meat goes very well with fresh vegetables, therefore, if you wish, you can buy for serving the dish fresh tomatoes and cucumbers, which can be simply sliced ​​or used for salad making.

Cooking method:

1. First of all, prepare all the ingredients: sort out the buckwheat so that the garbage often found in the buckwheat does not come across in the finished dish, rinse thoroughly under running water, draining the water several times.

2. As described in the previous recipe, chicken baked in the oven with buckwheat tastes better with vegetable sautéing, so prepare all the vegetables. Peel the carrots and onions, chop the carrots into Korean grater, cut the onions into thin strips and, as in the first recipe, fry them in a pan with a little sunflower oil over medium heat until golden brown. Only when roasting vegetables, stir frequently with a spoon to prevent the vegetables from burning.

3. Dutch cheese chop on a fine-toothed grater or on a Korean grater.

4. Rinse chicken thighs thoroughly with cold running water, place on paper towels and dry a little.

5. Take a deep pan or baking sheet, grease the bottom and sides sunflower oil... Put the washed buckwheat groats, spread the prepared chicken thighs on top, pour everything with one glass of water.

6. Prepare sour cream sauce from fried vegetables and sour cream as follows: mix vegetables with sour cream, salt a little, pepper, add any spices you wish, stir well until smooth. Cooked sour cream sauce Thoroughly brush the buckwheat with thighs and sprinkle with chopped Dutch cheese on top. If the mass is thick, you can dilute it with a little water.

7. Close the dish with all the contents with foil or some kind of lid, put in a hot oven, bake for forty minutes at a temperature not higher than 180 degrees.

8. A few minutes before the dish is completely ready, open the oven, carefully remove the foil, being careful not to burn yourself with the steam, and bake the dish until a beautiful golden brown cheese crust.

9. When serving, put the baked chicken with buckwheat and cheese on portioned plates, sprinkle with any chopped herbs. You can put slices next to the baked buckwheat and chicken thighs with cheese fresh tomatoes and cucumbers.

10. Chicken baked with buckwheat and cheese is especially tasty hot, so serve the dish immediately after cooking.

Step-by-step recipe for chicken with buckwheat in the oven: secrets and useful tips

If you see dust at the bottom of the bag of cereals, this means that buckwheat is not too High Quality... And so that the finished dish does not have an earthy taste, it is recommended to wash the cereals under running water especially carefully.

The dish turns out to be much tastier if you use thighs and chicken legs to cook it. From the breast, it can turn out to be dry.

The dish turns out to be especially tasty if the cereals are lightly calcined in a dry frying pan. To do this, rinse the buckwheat, dry it by putting it in a colander, transfer it to a preheated pan, fry, stirring, until a characteristic aroma appears.

To give a special unique taste, you can use new vegetables for the preparation of sautéing every time: sweet peppers, garlic, onion or green onions, tomatoes and others.

You can add mushrooms to the dish. If you use greenhouse mushrooms: oyster mushrooms, champignons, you just need to rinse them, dry them, cut them and put them raw with other ingredients. Using Forest mushrooms, remember that it is better to pre-boil them or fry them. You can also add one or two dried mushrooms to the chicken and buckwheat mold for flavor. Often experienced chefs use self-prepared powder from dried mushrooms by adding it to a vegetable sauté.