Buckwheat with Chicken Hearts

Main Dishes | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat with Chicken Hearts

Ingredients

Buckwheat Groats - 8.5 oz
Onion - 3.2 oz
Garlic - 0.4 oz
Thyme - 0.2 oz
Olive Oil - 0 fl oz
Carrot - 2.1 oz
Pickled Chanterelles - 7.1 oz
Chicken Broth - 23 fl oz
Avocado - 1 piece
Parsley - 0.5 oz
Chicken hearts - 7.1 oz
Vegetable Oil - 0 fl oz
Soy Sauce - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In olive oil, sauté finely chopped onion and garlic with thyme. Once everything is golden and fragrant, it's the perfect time to add the buckwheat and lightly toast it before cooking. Sauté for about 2 minutes, stirring constantly.

Step 2

Then pour in half of the chicken broth, season with salt and pepper, and continue to simmer on low heat, adding more broth as needed.

Step 3

While everything is boiling, in a separate skillet, sauté the carrots, chanterelles, and avocado cubes.

Step 4

Then, 2 minutes before the buckwheat is done, simply add this mixture to it and finish cooking in the pot.

Step 5

In the same pan, quickly sauté the chicken hearts in oil over high heat. There's no need to boil them beforehand, as this would ruin both the flavor and texture.

Step 6

Once they are well browned on all sides, add soy sauce, cover with a lid, reduce the heat to low, and cook for another 2 minutes. Serve the cooked hearts with buckwheat.