Buckwheat with Lemon, Chicken Gizzards, and Parmesan Cheese
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Buckwheat with Lemon, Chicken Gizzards, and Parmesan Cheese
Ingredients
- Chicken gizzards - 10.6 oz
- Chicken Egg - 1 piece
- Breadcrumbs - 3.5 oz
- Buckwheat Groats - 7.1 oz
- Honey - 1 tablespoon
- Parmesan Cheese - 1.1 oz
- Citrus Zest Mix - ½ teaspoon
- Chopped Green Onions - 1 teaspoon
- Onion - 1 piece
- Garlic - 2 cloves
- Parsley - 2 stems
- Olive Oil - 2 tablespoons
- Chicken Broth - 17 fl oz
- Salt - to taste
- Meyer Lemon Juice - to taste
Step by Step guide
Step 1
Cook the gizzards for 2 hours until tender, clean and cut into small pieces, coat in breadcrumbs and fry in oil or in a skillet.
Step 2
Finely chop the onion and garlic and sauté in olive oil until golden, add the rinsed buckwheat — sauté everything together and add chicken broth. Cook on low heat, the buckwheat should be neither overcooked nor tough, but remain firm.
Step 3
Add honey, lemon juice and zest, finely chopped green onion, and Parmesan to the buckwheat. Cook until the buckwheat is in a thick sauce.
Step 4
Serve the buckwheat on a plate, top with the gizzards and garnish with parsley.
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