Absolutely, buckwheat is a versatile and delicious base for many dishes. Buckwheat with chicken liver and creamy sauce is a fantastic addition, providing a hearty, budget-friendly option for both lunch and dinner. It’s a great way to make the most of this nutritious grain while enjoying a flavorful, satisfying meal.
Nutrition Facts for 100 g.
| Prep Time | 10 min |
| Cooking Time | 1 hr 15 min. |
| Servings | 5 |
| Calories | 151 csal. |
| Protein | 9 g. |
| Fat | 6 g. |
| Carbohydrates | 16 g. |
Cooking utensils for the recipe
- Large Skillet: To sauté the chicken livers and make the creamy sauce.
- Mixing Bowl: For coating the chicken livers with the flour and spices.
- Cutting Board: For chopping the onions and carrots.
- Knife: To chop and prepare the onions, carrots, and other ingredients.
- Saucepan: To cook the buckwheat.
- Spatula or Spoon: For stirring the creamy sauce and serving.
- Measuring Cups and Spoons: To measure ingredients like flour, water, and sour cream.
- Pot Holders or Oven Mitts: To handle hot cookware safely.
Ingredients
For the Buckwheat:
- Buckwheat — 200 g.
- Water — 400 ml.
- Salt, to taste
- Ground black pepper, to taste
For the Chicken Liver:
- Chicken liver — 600 g.
- Wheat flour — 150 g.
- Corn flour — 50 g.
- Salt, to taste
- Ground black pepper, to taste
- Turmeric, to taste
- Curry powder, to taste
- 1 onion (about 70 g.), finely chopped
- 1 carrot (about 7 0g.), finely chopped
- Vegetable oil — 40 г.
- Sour cream — 200 g.
- Water — 350 ml.
How to Make Buckwheat with Chicken Liver and Creamy Sauce
Step 1. Prepare the Buckwheat:
Rinse the buckwheat under cold water to remove any excess starch. In a saucepan, combine the rinsed buckwheat with 400ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15minutes, or until the buckwheat is tender and the water is absorbed. Season with ground black pepper to taste. Set aside.
Step 2. Prepare the Chicken Liver and Creamy Sauce:
In a mixing bowl, combine the wheat flour, corn flour, salt, black pepper, turmeric, and curry powder. Dredge the chicken livers in the flour mixture, coating them evenly. In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onions and carrots and sauté until they become tender and fragrant. Remove them. Add the coated chicken livers to the skillet and cook until they are browned on all sides and cooked through, about 5 minutes. In a saucepan add fried vegetables and liver. Add sour cream, and water to the saucepan. Stir to combine. Simmer the mixture for a few minutes until it thickens into a creamy sauce. Adjust the seasoning with salt, black pepper, and other spices as desired.
Step 3. Serve:
To serve, place a portion of the cooked buckwheat on a plate. Top it with the creamy chicken liver sauce.
Food and Drink Paring
For the buckwheat with chicken liver and creamy sauce,” a great food and drink pairing would be a crisp and refreshing juice, such as apple, orange cherry etc. The juice acidity and fruity notes complement the creamy sauce and balance the richness of the chicken liver. As for a side dish, a simple green salad would be an excellent choice, providing a refreshing contrast to the savory and hearty main course.
Snap. Cook. Share
Sharing is caring, and I’m glad to share this delicious recipe with you. Feel free to save it and pass it along to your friends. Additionally, in the comments, you can tell us how you feel about buckwheat and share your favorite recipes. The key is to find joy in cooking. Bon appétit!
