Merchant-style buckwheat with chicken
4 servings
40 minutes
Buckwheat with chicken in the merchant style is a cozy and hearty dish of Russian cuisine that reflects the traditions of simple yet delicious meals. It combines nutritious buckwheat groats with juicy chicken fillet infused with the aromas of garlic, onion, and tomatoes. It is said that merchants loved simple but nourishing food, which is why this dish got its name. Its taste is rich and deep with subtle spicy notes of basil and pepper. The buckwheat absorbs the meat juices and tomato sauce, gaining softness and depth of flavor. Served hot and garnished with fresh herbs, it pairs perfectly with homemade pickles or sour cream. This is not just food but a tasty tribute to traditions – hearty, soulful, and warming.
1
In a heated pan with oil, add diced chicken fillet, season with pepper and basil to taste. Fry for about 5-7 minutes.
- Chicken fillet: 500 g
- Ground black pepper: to taste
- Dried basil: to taste
2
During this time, slice the onion into half rings. Add it to the fillet.
- Onion: 1 piece
3
Grate the carrot on a fine grater. Put it in the pan. Fry everything together for 5 minutes to avoid drying out the meat.
- Carrot: 1 piece
4
Dissolve tomato paste in four cups of warm water, add salt, and pour it over the meat and vegetables.
- Tomato paste: 5 tablespoon
- Salt: to taste
5
Sort the buckwheat, rinse it, and pour it into the pan.
- Buckwheat groats: 400 g
6
Crush or finely chop the garlic and add it to the other ingredients. Dried garlic can also be used.
- Garlic: 1 clove
7
Cover the pan with a lid and let it simmer for about 20 minutes until the excess water is absorbed by the buckwheat.
8
Buckwheat with chicken is ready! It can be served at the table, garnished with finely chopped dill or parsley.
- Salt: to taste