Gluten Free, Dairy Free
Buckwheat orange ‘pilaf’ with chicken & chorizo
30 mins
Intermediate
4 Servings
Here, we’re using one of our favourite staples, buckwheat, high in fibre, good proteins and packed with heart-healthy antioxidants. We’re using it to create a pilaf-style dish, alongside some protein-rich chicken.
Brilliant Bases Used In This Recipe
Tomato Fondue
Bone Marrow Broth
About This Recipe
In this recipe, we’re using one of our favourite staples, buckwheat, high in fibre, good proteins and packed with heart-healthy antioxidants and we’re using it to create a pilaf-style dish. Additions here are chicken, also high in protein and B vitamins, as well as tryptophan, a precursor of the feel-good hormone serotonin.
Smoky chorizo adds flavour, while fennel is a great source of vitamin C, fibre and potassium. Of course, the nutrient value of this dish is further enhanced thanks to the addition of our Bone Marrow Broth and Tomato Fondue.
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Ingredients
750g/26oz BB Bone Marrow Broth
500g/18oz diced chicken thigh meat
250g/9oz raw buckwheat groats
250g/9oz BB Tomato Fondue
150g/5oz cooking chorizo sliced
150g/5oz bulb fennel diced
150g/5oz chopped leeks
2 large oranges zested and juiced
3tsp smoked paprika
2tsp crushed fennel seeds
5tsp chopped flat leaf parsley
50g/1.8ozolive oil
Nutrition Per Serving
Calories
424
Fats
25G
Carbs
38G
Protein
33G
Method
Pre-heat the oven to 140C/280F (fan) or 160C/320F (convection)
In a solid-bottomed oven-proof pan, heat the olive oil and add the raw chicken. Cook until browned and sealed
Add the chopped fennel and leeks and, once underway, add the crushed fennel seeds, smoked paprika and the sliced chorizo
Cook for 2-3 minutes then add the raw buckwheat and fold in to distribute evenly
Cook for another 2-3 minutes before adding in the orange juice, BB Tomato Fondue and BB Bone Marrow Broth
Bring to a simmer, turn off, cover with a cartouche (butter wrap) and a lid and place in the oven for 20 minutes
Lift off the cartouche and fold in the parsley and orange zest, season with salt and pepper
Cover and pop back in the oven for a further 5 minutes
Serve with a crisp salad or wilted greens
