Buckwheat with drumsticks in a multicooker
Description
The recipe won't take much time. The dish is simple and accessible to any home cook. Feel free to replace the drumsticks with any other chicken parts if desired. The meat turns out incredibly tender, literally falling off the bones, while the buckwheat, soaked in chicken juice, becomes wonderfully aromatic and fluffy. Thanks to the multicooker, we'll prepare both the meat and the side dish at the same time. Minimal effort, and you end up with a complete main course for lunch or a hearty dinner. The whole family will appreciate it. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can take spices to your taste. I have paprika and a ready-made chicken seasoning mix.
- 2
Step 2
Rinse the shin, dry it, and place it in a deep bowl.
- 3
Step 3
Add the marinade ingredients: adjika, mustard, mayonnaise, and soy sauce.
- 4
Step 4
Add salt and spices to taste.
- 5
Step 5
Mix well. If time allows, let the chicken marinate for at least 20–30 minutes. You can even leave it overnight. If you're short on time, proceed immediately to the next step.
- 6
Step 6
Pour vegetable oil into the multicooker bowl and set the "Frying" mode. Place the chicken drumstick into the bowl.
- 7
Step 7
Sear the chicken legs on all sides until golden brown (I seared them for about 10 minutes).
- 8
Step 8
Add finely chopped onion and carrot, cut into pieces of any size, to the multicooker bowl with the browned legs. I like to cut them coarsely here, but you can simply grate them.
- 9
Step 9
Sear the drumstick with vegetables for 5-7 minutes.
- 10
Step 10
Add the washed buckwheat.
- 11
Step 11
Pour in boiling water, adjust the seasoning with salt, stir, and cover with a lid. Set the "Stewing" mode for 45 minutes. Cook until the sound signal goes off.
- 12
Step 12
Buckwheat with drumsticks in a multicooker is ready.
- 13
Step 13
Place the juicy, tender chicken legs together with fluffy buckwheat onto plates and serve the delicious dish hot.