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Chicken with buckwheat and mushrooms

Dried and fresh mushrooms each bring something different to this dish - the dried mushrooms add depth of flavour to the pilaf, while fresh mushrooms sautéed in butter and garlic add beautiful earthiness. Use dried porcini or mixed dried field mushrooms - whichever take your fancy.

You'll need

1½ tbsp olive oil 8 skinless chicken thigh fillets 30 gm butter, diced 200 gm Swiss brown mushrooms, thickly sliced 1 garlic clove, finely chopped Juice of ½ lemon, or to taste   Buckwheat pilaf 500 ml (2 cups) hot chicken stock 20 gm dried mushrooms 2 tbsp olive oil ½ small onion, finely chopped 1 garlic clove, finely chopped Finely grated rind of 1 lemon 2 tsp chopped thyme 125 gm buckwheat Large handful of baby kale (see note)


  • 01
  • For buckwheat pilaf, bring stock and dried mushrooms to a simmer. Heat oil in a saucepan over medium-high heat, add onion, garlic, lemon rind and thyme, and sauté until onion is just tender (2-3 minutes). Stir in buckwheat to coat in oil and toast lightly, add stock mixture, season t taste, bring to the boil, then reduce to a simmer, cover and cook until buckwheat is tender and most of the stock is absorbed (15-18 minutes). Stir in kale to wilt and check seasoning.
  • 02
  • Meanwhile, preheat oven to 180C. Heat oil in a frying pan over medium-high heat, add chicken in batches and brown well all over. Transfer to a roasting pan and roast until cooked through (4-5 minutes). Add butter to pan and when it foams add mushrooms and garlic and sauté until mushrooms are golden brown (1-2 minutes). Add lemon to taste, season and serve on buckwheat pilaf with chicken.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Baby kale is available from select supermarkets and greengrocers. If it's unavailable, use regular kale torn into bite-sized pieces.

Featured in

Aug 2016

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