Chicken baked with buckwheat
Description
The dish is prepared without unnecessary complications. I've known about this recipe for a long time, but never dared to try it—mainly because the filling seemed too simple. But as it turned out, my concerns were unfounded. I stuffed the chicken only with buckwheat, but now I know I could have also added mushrooms, sautéed onions and carrots, cheese, and other ingredients. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. I start the preparation with the filling: I pour 2 cups of water into a saucepan and bring it to a boil, then add the buckwheat and cook over low heat for about 20 minutes (until the buckwheat has fully absorbed the water). I peel and crush the garlic, then add it to the porridge.
- 2
Step 2
2. Add salt and ground black pepper to the porridge to taste, mix well. The filling is ready.
- 3
Step 3
3. I wash the chicken (inside and out) and dry it thoroughly with paper towels. I stuff it with the prepared buckwheat.
- 4
Step 4
4. I sew up the chicken cavity with thread so that the buckwheat doesn't fall out during baking; you can also use toothpicks for this.
- 5
Step 5
5. Grease a baking sheet with vegetable oil and place the bird on it. In a bowl, mix mayonnaise, curry, salt, and pepper. Rub the mixture onto the skin.
- 6
Step 6
6. Cover the chicken with a sheet of parchment paper to prevent it from burning on the outside, and place it in a preheated oven at 180-200 degrees Celsius for 80-90 minutes. Remove the parchment paper 30 minutes before the cooking time is up, to allow a golden crust to form.
- 7
Step 7
7. This is the result: a golden, aromatic, juicy chicken.
- 8
Step 8
8. I cut the cooked chicken into pieces and serve it with buckwheat and fresh vegetables.