In this video clip, I’m sharing something I made for dinner last week. I started prepping my Buckwheat Pilaf recipe, but decide to …
If you’ve been following over the years, you know how much I focus on Buckwheat dishes in my cooking. It’s easily digestible, it can handle the heat in bread baking, the liquidity of sauces, the responsibility of taking on a heavy broth, and it can handle a sweet role in desserts. In this dish it get’s amped up with tomato sauce
In this video clip, I’m sharing something I made for dinner last week. I started prepping my Buckwheat Pilaf recipe, chopped up whatever veggies I had in the fridge, but decided to pair it with some Mary’s organic chicken. It was all so very simple, but surprisingly delicious!
If you want to make this at home, make the Buckwheat Pilaf in one skillet, and the chicken in another skillet. Sauté the chicken in 2 tablespoons of your choice fat (I used coconut oil this time), and dump in a 32-oz can of San Marzano tomatoes, along with 1/2 cup of filtered water, and let the chicken simmer for 45 minutes on low heat. You can season with any herbs or spices you’d like, but I’ll share what I used: 6 cloves of minced fresh garlic, 1 teaspoon of paprika, 1 teaspoon of dried greek herb blend, 1/2 teaspoon of sea salt, and black pepper to taste. I also added a couple of handfuls of fresh baby spinach, fresh thyme, fresh basil, fresh chives, and fresh oregano.
When your chicken is finished simmering, take some of the brothy tomato sauce and add it to the Buckwheat Pilaf. This is what turns the whole dish into something that is now crave-worthy. I hope you get to try this dish out, and if you do, let me know what you thought about it!
~Lori :)