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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup buckwheat
  • 4 barbecued chicken drumstick
  • 1 onion
  • 2 garlic cloves
  • ½ red pepper
  • 2 tsp olive oil
  • 1 Tbsp chopped parsley
  • 1 cup kale
  • Juice of 1 small lemon
  • 1 tin lentils drained
  • 1 Tbsp Dijon mustard
  • 1 Tbsp cider vinegar
  • Salt & pepper

Method
 

  1. 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.
  2. Meanwhile, shred the chicken meat into a large mixing bowl.
  3. Peel and chop the onion and garlic. Cut the red pepper into s small cubes.
  4. Het the oil in a frying pan and sauté the onion and pepper pieces for 5 minutes, then add the garlic.
  5. 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.
  6. When the kale has wilted, add the chicken pieces to warm through. Stir in the mustard and cider vinegar.
  7. By now the buckwheat must be ready and rested.
  8. Put the buckwheat into the bowl and add the chicken mixture.
  9. Toss well, then scatter the parsley leaves on top and serve.