By Jillian Adamson
MC - Chicken & mushroom cacciatore with buckwheat
16 steps
Cook:45min
The Italian classic – with a makeover. We use chicken chunks, earthy mushrooms and a hearty sauce, scented with sweet sundried tomato, olive and rosemary. Mineral-stuffed buckwheat is your fluffy base.
Cook time: 15 mins
Allergens: Celery
Cuisine: Italian
Key ingredient: Succulent chicken breast
Updated at: Thu, 17 Aug 2023 07:03:31 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
26
High
Nutrition per serving
Calories564.4 kcal (28%)
Total Fat18.3 g (26%)
Carbs58.7 g (23%)
Sugars17.4 g (19%)
Protein47.8 g (96%)
Sodium1325.1 mg (66%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a kettle.
Step 2
Dissolve just one of the vegetable stock cubes in a jug with 500ml boiling water.
Step 3
Rinse the buckwheat, then place into a saucepan and pour in the vegetable stock from the jug.
Step 4
Simmer for 15 mins, then drain.
Step 5
Heat a medium-sized frying pan with 1 tbsp oil on a medium-high heat.
Step 6
Add the diced chicken and cook for 5 mins, until turning golden.
Step 7
Meanwhile, dice the red onion, thinly slice the mushrooms and roughly chop the rosemary (discarding the stalks).
Step 8
Add the onion, mushrooms and about 1 tsp chopped rosemary to the pan.
Step 9
Cook for 3 mins until softening.
Step 10
Roughly slice the sundried tomatoes and finely dice the large tomatoes.
Step 11
Dissolve the remaining stock cube in a jug with 50ml boiling water.
Step 12
Add the diced tomatoes, tomato puree, sundried tomatoes, black olives and spinach to the pan.
Step 13
Pour in the stock from the jug.
Step 14
Simmer for 6 mins, until the chicken is cooked through and the sauce has thickened.
Step 15
Season with black pepper.
Step 16
Place the buckwheat into warm bowls and spoon the chicken cacciatore alongside.
Notes
5 liked
3 disliked
Makes leftovers
Moist
Delicious
Go-to
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