Chicken with lentils and buckwheat
After a weekend BBQ, I always have leftover sausages, chicken drumstick or lamb chops, which are perfect for midweek suppers. This chicken with lentils and buckwheat is a quick and easy dish, which is on the table within 20 minutes. It’s filling and healthy too. Feel free to use or add other veggies to it – for example, green beans, courgette, green peas, spinach, carrot, broad beans would work too. Serve it with a green salad on the side.
Ingredients
Method
- Put the buckwheat and chicken stock cube in a pan, then add two cups of water and bring to the boil. Cook for about 15 minutes, until the grains have soaked up all water. Cover with a lid and rest for 10 minutes.
- Meanwhile, shred the chicken meat into a large mixing bowl.
- Peel and chop the onion and garlic. Cut the red pepper into s small cubes.
- Het the oil in a frying pan and sauté the onion and pepper pieces for 5 minutes, then add the garlic.
- After a minute or so add the kale, lentils and the lemon juice. Season to taste. Put a lid on and cook for 5 minutes over low heat.
- When the kale has wilted, add the chicken pieces to warm through. Stir in the mustard and cider vinegar.
- By now the buckwheat must be ready and rested.
- Put the buckwheat into the bowl and add the chicken mixture.
- Toss well, then scatter the parsley leaves on top and serve.