Chicken and buckwheat casserole
4 servings
60 minutes
Chicken-buckwheat casserole is a cozy dish of Russian cuisine that combines traditional ingredients and rich flavor. Buckwheat, one of the main grains of Eastern Slavic cuisine, becomes particularly tender when baked, absorbing the aroma of garlic and spices. Juicy chicken wings and legs soaked in sour cream and khmeli-suneli become soft and melt in the mouth. The cheesy crust adds an appetizing golden color and tenderness. This dish is perfect for a family lunch or dinner, bringing the warmth of home cooking. The casserole is versatile: it can be served as a standalone dish or complemented with fresh vegetables. Its deep flavor and simplicity of preparation make it a favorite choice for those who appreciate traditional recipes with rich aroma and taste.
1
Peel the onion and chop it finely.
- Onion: 1 piece
2
Chop the garlic finely (you can use a garlic press, but I prefer to chop it).
- Garlic: 5 clove
3
Grate the cheese on a coarse grater.
- Cheese: 300 g
4
Grease the baking dish with vegetable oil.
- Vegetable oil: to taste
5
Rinse the buckwheat from dust if necessary and place it in a dish.
- Buckwheat groats: 2 glasss
6
Cover the buckwheat with onion and garlic.
- Onion: 1 piece
- Garlic: 5 clove
7
Place the meat in a baking dish on top of the buckwheat.
- Chicken legs: 250 g
- Chicken wings: 250 g
8
Season the meat with khmeli-suneli and coat it with sour cream.
- Khmeli-suneli: to taste
- Sour cream: 250 g
9
Pour 1.5-2 cups of hot water into the baking dish (carefully, avoiding the meat).
- Buckwheat groats: 2 glasss
10
Sprinkle grated cheese on top.
- Cheese: 300 g
11
Bake for 40-60 minutes.