Chicken hearts in pots with buckwheat
Description
A tasty, healthy, and relatively inexpensive dish made from common ingredients. Heart and buckwheat cooked in a pot is something special! The flavor and aroma are significantly different from the same ingredients cooked on the stovetop. I recommend you try this simple recipe for chicken hearts with buckwheat baked in pots. I'm sure you'll appreciate both the ease of preparation and the unforgettable taste of the finished dish.
Instructions
- 1
Step 1
We thoroughly rinse the chicken hearts and clean them from films and vessels. We can cut off excess fat. Cut the hearts in half.
- 2
Step 2
Peel and wash the onion and carrot. Grate the carrot on a coarse grater and dice the onion into small cubes. Sauté the onion and carrot in vegetable oil until soft.
- 3
Step 3
Add the chicken hearts to the sautéed onions and carrots, and continue cooking until the hearts become uniformly colored with a slightly brownish tint. Season with salt and pepper.
- 4
Step 4
Place the prepared hearts with vegetables into the pots.
- 5
Step 5
Sort buckwheat groats, removing any debris. Rinse and dry them. Then toast the buckwheat in a dry skillet for about 3-4 minutes. Pour in about half a cup of water, add a pinch of salt, and cook for another 3-4 minutes.
- 6
Step 6
Distribute the prepared buckwheat into the pots and add water so that it just covers the buckwheat.
- 7
Step 7
On top of the buckwheat in the pots, place sour cream.
- 8
Step 8
Peel and chop the garlic, add it to the ramekins. Sprinkle grated cheese on top.
- 9
Step 9
Cover the pots with lids and place them in the oven. Bake at 180-200 degrees for about 30-35 minutes. Then turn off the oven and leave the pots inside for another 15 minutes.