Blood orange chicken and buckwheat

March 14, 2010 · 0 comments

in Chicken recipes

I got introduced to buckwheat by my friend Ingrid 2 weeks ago ! She was longing for some buckwheat porridge. We all have those times when we crave childhood foods and wish that we can click our heels three times and be whisked back to our childhood.Since that is not an option, we headed down to Whole foods to see if they carry buckwheat, especially since it’s very hard to find. Luckily,we found a brand they carried, Wolff’s Kasha.After getting the buckwheat and a few other items,off to cook we went. Cooking was as easy as following directions on the box and it took approximately 15 minutes including prep.After trying, my mind started racing, as I thought about the different flavors that could be imparted to this neutral dish (think quinoa or couscous).Buckwheat is also wheat and gluten free for those who can”t digest wheat.

Now the dilemma that arose was how to prepare the buckwheat. I headed off to the market to get some protein to serve it with. As usual, my trip to the grocery store was lengthened because I got side tracked by some beautiful blood oranges i saw. Thinking of the strawberry pana cotta I was planning to make, I picked up a couple. The orange however did not give enough juice to make some jelly for my layered pana cotta.Not letting them go to waste, I added some lemon juice to the mix and used it as a marinade for chicken.

Blood orange and lemon chicken

1 split chicken breast
Juice of 1 blood orange
Zest of 1 blood orange
Juice of 2 lemons
Zest of 1 lemon
1 teaspoon of salt
1 teaspoon of rosemary
1 teaspoon of black pepper
1 teaspoon of black peppercorns
1 tablespoon of olive oil
2 tablespoons of vegetable oil
1 teaspoon of mustard
2 teaspoons of honey

Preheat oven to 375°F
Reserve half of the citrus juice to make a tangy sauce
Season the chicken with the salt pepper and rosemary. In a plastic bag, combine the remaining half of citrus juice,olive oil and black pepper corns. Add the chicken to the bag and marinate for 2 hrs. After marinating, pat the the chicken dry and brown the chicken breast in a cast iron pan with 2 tablespoons of oil. Put the chicken in the oven with the marinade and bake for 40 mins.

To make the sauce , add the citrus juice, mustard and some honey in a pan and reduce until it coats the back of a spoon,


1 cup of chicken broth
1 tablespoon of chopped dried orange peel
1 teaspoon of salt
1/2 teaspoon of cardamom
1/2 cup of buckwheat
zest of a lime
juice of 1 lime
6 tablespoons of butter

According to the back of the box, add the chicken broth, 2 tablespoons of butter,spices and orange peel into a pot and bring to a boil on medium heat. Add the buckwheat to the boiling broth and reduce heat to a simmer. The box says it should be ready in 10 mins, but mine was done in let’s say 7 mins. Once the buckwheat is cooked to your liking, add the remaining butter, lime juice and zest and combine together.

Mango salsa

1 1/2 cups of diced mango
2 tomatoes, seeded and diced
1/2 cup of diced red onion
zest of a lime
juice of lime
salt + pepper to taste
1 jalapeno, seeded and diced

Combine all the ingredients and you are done, you are free to add any extra condiments to suit your taste.

Bon appetit and I welcome your comments

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