Chicken with lemon and buckwheat
5 servings
55 minutes
Chicken with lemon and buckwheat is a simple yet exquisite dish of European cuisine that combines juicy meat, spicy seasonings, and tender buckwheat groats. The buckwheat absorbs the aroma of lemon and chicken juice, becoming surprisingly rich and soft, while the chicken is infused with citrus freshness and a hint of adjika's spiciness. This dish is perfect for a family dinner, providing comfort and rich flavor. Historically, the combination of meat with grains has been widely used in European gastronomy, offering hearty and balanced meals. Baking in a covered dish makes the chicken incredibly tender and juicy while the side dish gains a rich aroma. It is best served hot, complemented by fresh green vegetables or a light sauce to enhance the flavor.
1
We take the chicken, wash it well, rub it with salt and adjika, and put lemon inside (can be cut or whole).
- Chicken: 1000 g
- Salt: to taste
- Adjika: to taste
- Lemon: 1 piece
2
Place in a goose or duck pot, in short, in a dish that can hold the chicken and be covered. Pour 1 cup of buckwheat (or rice) into the dish, add a little salt, and pour in 2.5 cups of water. Send it to the oven for 1-1.5 hours. When the chicken is ready, place it on a plate and serve hot.
- Buckwheat groats: 1 glass
- Salt: to taste
- Water: 3 ml
