Something is changing in the air. Election is coming and campaigns are going full speed. I don’t know about others, but I’m slowly stocking up my pantry. Just in case.
Anyway, the other day I made this. It happened quite by coincidence. I wanted to finish the buckwheat that A gave me but not wanting to resolve to porridge. I didn’t realize that I need to soak the grains overnight. I used pressure cooker to beat the time. Ahem.
I also found out that my favourite chicken is one with roasted garlic. Stir fry breast meat with garlic. Roasted garlic. Roasted chicken with garlic. I think I’m in love with garlic. Garlic is good for your health, isn’t it?
H was quite skeptical by the look of it. “Wot is this?” he asked. He even wrinkled his nose. Eww, he said. But at the end of the meal, he rubbed his tummy and declared that was a nice change from the usual. Hah! See, I didn’t stay at home for nothing.
ROASTED GARLIC CHICKEN WITH BUCKWHEAT AND PEAS
Chicken pieces, enough for 2 people
1 tsp Thyme
1 tsp Salt
½ tsp lack pepper
1 head of garlic, cut in half
- Preheat the oven to 175C. Make a mixture of thyme, salt and black pepper. Rub the mixture underneath the chicken skin and all over the chicken, including the cavities.
- Heat up a non-stick pan with 2-3 tbsp OO and put the garlic upside down, so the garlic flesh is infusing and aromatizing the oil.
- Lay the chicken gently (it might spatter) with skin facing down and using a spoon, scoop the oil and drizzle over the chicken. Brown the chicken particularly the skin part.
- Once the chicken has turned nicely brown, arrange so that there are garlic cloves roasting underneath each chicken pieces. Press the head with back of spatula to help the garlic flesh out of its skin shell.
- Roast for 20-30 mins, rotating half way if needed or until chicken is cooked through.
To prepare the buckwheat and peas
½ cup buckwheat grain
¼ red onions, diced small
1 glass white wine
2 cups vegetable broth,
2 bay leaves
1 cup frozen peas
2-3 tbsp OO
- In a pressure cooker, sautee the onion with olive oil till turn translucent. Add in the buckwheat grain, bay leaves, broth and white wine. Cover and cook for about 10-15 mins until the grain is cooked and soft but not mushy.
- After the grain is cooked, if the mixture looks dry, add in a little of water (start by ½ cup) and dump the frozen peas. Stir until the peas are cooked through. Remove the bay leaves.
- When the chicken is ready, remove from oven and scoop up the fragrant oil and the sweet caramelized garlic and pour over the buckwheat and peas mixture. If the garlic flesh is still too big, mash with back of your spatula to break it.
- Ladle the grain mixture into a plate, push them aside to make a little crater then lay the chicken pieces. Serve immediately.
You can substitute the buckwheat with barley, garbanzo beans. Or the peas with fava beans. I think you can add shavings of ham as well to push the flavor up a notch.