Buckwheat with chicken hearts
4 servings
40 minutes
Buckwheat with chicken hearts is a cozy, hearty dish of Russian cuisine filled with the warmth of home traditions. Buckwheat, with its nutty flavor, is sautéed with aromatic onions, garlic, and thyme, absorbing the richness of chicken broth. Chanterelles and carrots add gentle sweetness and forest aroma, while avocado brings creaminess and a soft texture. Chicken hearts quickly fried in a hot pan remain juicy, and soy sauce enhances their rich taste. A garnish of fresh parsley completes this dish with bright notes of freshness. It's a true find for lovers of Russian cuisine: simple yet refined flavor suitable for both family dinners and cozy gatherings with friends.
1
In olive oil, sauté finely chopped onion and garlic with thyme. When everything is golden and fragrant, it's time to add the buckwheat and lightly toast it before cooking. Sauté for about 2 minutes, stirring constantly.
- Onion: 90 g
- Garlic: 10 g
- Thyme: 5 g
- Olive oil: 20 ml
- Buckwheat groats: 240 g
2
Then pour in half of the chicken broth, season with salt and pepper, and continue to simmer on low heat, adding broth as needed.
- Chicken broth: 700 ml
- Salt: to taste
- Ground black pepper: to taste
3
While everything is boiling, sauté the carrots, chanterelles, and avocado cubes in a separate pan.
- Carrot: 60 g
- Chanterelles: 200 g
- Avocado: 1 piece
4
Then, 2 minutes before the buckwheat is ready, simply add this mixture to it and cook until done in the pot.
- Carrot: 60 g
- Chanterelles: 200 g
- Avocado: 1 piece
5
In the same pan, quickly fry the hearts in oil over high heat. There's no need to boil them beforehand: it will ruin the taste and texture of the hearts.
- Chicken hearts: 200 g
- Vegetable oil: 20 ml
6
Once they are well fried on all sides, add soy sauce, cover with a lid, reduce the heat to minimum and cook for another 2 minutes. Serve the cooked hearts with buckwheat.
- Soy sauce: 40 ml