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eastern-european

Ukrainian Buckwheat with Chicken Liver and Caramelized Onions

This simmered dish pairs buckwheat groats with chicken livers, trimmed, yellow onion, thinly sliced and chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

38 g Protein
67 g Carbohydrates
26 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 69g buckwheat groats (dry) 244 kcal
  • 157g chicken livers, trimmed 187 kcal
  • 129g yellow onion, thinly sliced 52 kcal
  • 6g garlic, minced 9 kcal
  • 9g butter 65 kcal
  • 9g sunflower oil 80 kcal
  • 110g chicken broth (low sodium) 7 kcal
  • 7g fresh parsley, chopped 2 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal
  • 203g water 0 kcal

Cooking instructions

  1. buckwheat groats (dry)water
    Rinse buckwheat. Add buckwheat and water to a pot, bring to a boil, then cover and simmer 12-14 minutes; rest 5 minutes.
  2. yellow onionbuttersunflower oil
    Meanwhile, heat butter and oil in a skillet over medium heat. Add onions and cook 10-12 minutes until deeply golden.
  3. garlic
    Add garlic and cook 30 seconds.
  4. chicken liverssaltblack pepper
    Increase heat to medium-high; add chicken livers, season with salt and pepper, and sear 2 minutes per side.
  5. chicken liverschicken broth (low sodium)
    Add broth, scrape up browned bits, and simmer 3-4 minutes until livers are just cooked through and sauce thickens slightly.
  6. buckwheat groats (dry)fresh parsley
    Fold buckwheat into the skillet, toss with parsley, and serve warm.

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