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Buckwheat with chicken hearts

Buckwheat with chicken hearts


  • Buckwheat 240 g
  • Onion 90 g
  • Garlic 10 g
  • Thyme 5 g
  • Olive oil 20 ml
  • Carrots 60 grams
  • Chanterelles 200 g
  • Chicken broth 700 ml
  • Avocado 1 piece
  • Parsley 15 g
  • Chicken hearts 200 g
  • Vegetable oil 20 ml
  • Soy sauce 40 ml
  • Salt to taste
  • Ground black pepper to taste

  1. In olive oil, fry finely chopped onion and garlic with thyme. When everything is golden and fragrant, it’s time to fall asleep buckwheat and fry it slightly before cooking. Fry it for 2 minutes, stirring constantly.
  2. Then pour half of the chicken broth, salt and pepper and continue to simmer, adding broth as needed.
  3. While all this is boiling and boiling, fry carrots, chanterelles and avocado cubes in a separate frying pan.
  4. Then a couple of minutes before the readiness of buckwheat, just add this mixture to it and bring to readiness in the pan.
  5. In the same pan, quickly fry the hearts in butter over high heat. Yes, you do not need to cook them beforehand. It will kill both the taste and the texture of the hearts.
  6. When they are thoroughly roasted on all sides, add soy sauce, cover, remove the heat to low and cook for another couple of minutes. Ready hearts serve with buckwheat.

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