Directions:

• In a cast-iron pot, melt 2 Tablespoons butter and 2 Tablespoons extra virgin olive oil.
• Chop 1 yellow onion add to pot and start sautéing.

• Cut off the fat from 1 pound of chicken thighs (if any), cut into small pieces and add to the onion. Add a pinch of salt and pepper.
• Cut 2 carrots into slices, add to the pot.

• Stir everything well. Pour in 2 cups of water, then salt and pepper to your taste of the water. Bring to a boil.

• On the lowest heat, add 1 cup of buckwheat.

• Close the lid, let simmer till there is no water left (10-15 minutes).

Products I used for Buckwheat with Chicken Recipe include Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Dune, cutting board Bamboo Style’s® Premium 3 Piece Bamboo Cutting Boards. Eco-friendly Kitchen Chopping Boards Made to Last!, a knife Global GS-5 – 5 1/2 inch, 14cm Vegetable Knife

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Buckwheat with Chicken

Servings: 10

Calories: 211kcal

Ingredients

• 2 Tablespoons unsalted butter
• 2 Tablespoons extra virgin olive oil
• 1 yellow onion
• 1 pound chicken thighs skinless and boneless
• salt and pepper to taste
• 2 carrots
• 1 cup buckwheat roasted
• 2 cups water

Instructions

• In a cast-iron pot, melt 2 Tablespoons butter and 2 Tablespoons extra virgin olive oil.
• Chop 1 yellow onion add to pot and start sautéing.
• Cut off the fat from 1 pound of chicken thighs (if any), cut into small pieces and add to the onion. Add a pinch of salt and pepper.
• Cut 2 carrots into slices, add to the pot.
• Stir everything well. Pour in 2 cups of water, then salt and pepper to your taste of the water. Bring to a boil.
• On the lowest heat, add 1 cup of buckwheat.
• Close the lid, let simmer till there is no water left (10-15 minutes).

Nutrition

Calories: 211kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 46mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42.9% | Vitamin C: 1.9% | Calcium: 1.5% | Iron: 4.1%