One pan buckwheat with chicken
Buckwheat, vegetables and chicken all go into the same skillet raw and come out cooked together, the grain taking up the stock and everything the chicken releases. The last few minutes uncovered are what drive off the remaining liquid - if it is still wet and everything else is done, finish it on the hob over high heat instead.
Ingredients
Method
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Toss the chicken slices with the olive oil, paprika, coriander, lemon zest, salt and pepper.
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Mix the buckwheat, onion, carrot and cherry tomatoes in an ovenproof skillet.
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Stir the pesto and tomato paste into the hot water or stock, season lightly if using water, and pour it over.
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Lay the chicken on top, cover with foil or a lid, and bake at 180C for 40 minutes.
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Stir gently from the bottom, remove the foil, and bake for another 5-10 minutes until the liquid has evaporated.
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Finish with a grating of cheese, fresh herbs, and optional yogurt or cottage cheese.
Notes
- If the liquid has not evaporated enough but everything else is cooked, finish it on the hob over high heat to drive the rest off quickly.
