russian

Oven-Braised Chicken Thigh With Prunes and Buckwheat

Name: Oven-Braised Chicken Thigh With Prunes and Buckwheat
Yield: 1 serving
Cuisine: russian
Ingredients: 178 g chicken thigh, bone-in, skin-on; 61 g buckwheat groats, dry; 42 g prunes, pitted; 75 g onion, sliced; 244 g chicken broth, low sodium; 8 g sunflower oil; 0.94 g bay leaf; 0.94 g black pepper; 2 g salt

This braised dish pairs chicken thigh, bone-in, skin-on with buckwheat groats, dry, prunes, pitted and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

79 g Carbohydrates

16 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

178g chicken thigh, bone-in, skin-on 215 kcal
61g buckwheat groats, dry 216 kcal
42g prunes, pitted 101 kcal
75g onion, sliced 30 kcal
244g chicken broth, low sodium 15 kcal
8g sunflower oil 71 kcal
1g bay leaf 3 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

chicken thighblack peppersalt
Heat oven to 375 F. Season chicken thigh with salt and pepper.
sunflower oil
Heat sunflower oil in an oven-safe pan over medium-high heat and brown chicken skin-side down 4 minutes, then 2 minutes on the other side.
buckwheat groatsprunesonionchicken broth
Add onion and saute 2 minutes. Stir in buckwheat, prunes, and chicken broth; bring to a simmer.
buckwheat groats
Cover and bake 25 to 30 minutes until buckwheat is tender and chicken is cooked through.
buckwheat groats
Rest 5 minutes, then fluff buckwheat and serve.