Chicken and Buckwheat Casserole
4 servings
70 minutes
Chicken and buckwheat casserole is a cozy and nutritious dish that combines simplicity of preparation with rich flavor. It embodies the traditions of home cooking, where buckwheat becomes tender and infused with the aromas of spices and sour cream, while chicken gains juiciness under a golden cheese crust. Khmeli-suneli adds a subtle spiciness to the dish, highlighting its depth of flavor. This dish is perfect for a family dinner; it is nourishing, warming, and easily digestible. In European cuisine, casseroles are valued for their versatility and the ability to experiment with ingredients, making each serving special.
1
Place the thoroughly washed grains in a greased baking tray and sprinkle with finely chopped onion and three cloves of garlic on top.
- Buckwheat groats: 1 glass
- Onion: 1 piece
- Garlic: 3 cloves
- Vegetable oil: 1 tablespoon
2
The next layer is chicken cut into pieces.
- Chicken breast: 2 pieces
3
Sprinkle the meat with 1 teaspoon of khmeli-suneli seasoning.
- Khmeli-suneli: 1 teaspoon
4
Coat the chicken with sour cream, pour in 1-1.5 cups of hot salted water.
- Sour cream: 200 g
- Salt: to taste
5
Grate hard cheese on a coarse grater and sprinkle it over the chicken.
- Cheese: to taste
6
Place the baking tray in the oven for one hour at 180 degrees.
7
When a golden crust forms on top – it's time to take the dish out of the oven.
