Buckwheat with Chicken

Method

1. 01

   Step 1: Sort the buckwheat

   Pick the grain over, rinse in two changes of water and drain. Rinsing matters: buckwheat often carries dust and stray husks.

2. 02

   Step 2: Brown the chicken

   Cut the thighs into 4 cm pieces and brown in the oil over high heat for 7 minutes, until golden.

3. 03

   Step 3: Add the vegetables

   Add the chopped onion and blitzed or grated carrot and fry together for 6 minutes, until soft.

4. 04

   Step 4: Add the grain

   Add the buckwheat and stir so every grain is coated in fat — that is what keeps it loose.

5. 05

   Step 5: Add water

   Pour in exactly 600 ml hot water and add the salt, pepper and bay leaf. The liquid should sit about a finger above the grain.

6. 06

   Step 6: Cook covered

   Bring to a boil, turn the heat right down and cook, covered, for 20 minutes. Don't stir, don't lift the lid.

7. 07

   Step 7: Add garlic

   Take the pan off the heat, spoon the crushed garlic over the top and put the lid straight back on.

8. 08

   Step 8: Let it stand

   Leave covered for another 10 minutes, then fluff with a fork and scatter with dill.