This hearty buckwheat bowl pairs nutty buckwheat groats with tender braised chicken hearts, sweet carrots, and onions in a light sour cream sauce. It is comforting, protein-packed home cooking at its best. Simple ingredients, one skillet, and a deeply satisfying dinner.
Ingredients
- 120 g (4.2 oz) chicken hearts
- 30 g (1 small) carrot
- 30 g (1/4) onion
- 20 g (1 tbsp + 1 tsp) sour cream, 10% fat
- 1.5 g (1/3 tsp) olive oil
- 50 g (1/4 cup) buckwheat groats
- Salt and spices to taste
- Fresh dill (optional)
Instructions
- Trim the white valves and fat from the chicken hearts and halve them.
- Grate the carrot and slice the onion into half-rings.
- Heat the olive oil and saute the onion and carrot; after a couple of minutes add the hearts and braise 15-20 minutes.
- Stir in the sour cream, salt, and spices, cover, and simmer about 10 minutes more.
- Cook the buckwheat according to package directions and season with salt. Serve together, garnished with dill.
Tips
- Trim the chicken hearts well — removing the valves and fat keeps the sauce clean and the meat tender.
- Do not rush the braise; 15-20 minutes of gentle simmering makes the hearts meltingly soft.
- Rinse the buckwheat before cooking for fluffier, separate grains.
Nutrition
Per serving: 393 kcal, protein 26 g, fat 16.4 g, carbs 38 g.
For more cozy dinners, try our Baked Napa Cabbage Rolls with Meat and Garlic Sauce or the Layered Vegetable Casserole with Chicken. Curious about whole grains? The USDA has helpful nutrition resources, and you will find more hearty dinner ideas at Allrecipes.