Michael and Rachel's

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Chicken and Buckwheat with Pea and Basil Crush

Updated: 07 Jan 2018

Ingredients

  • 2 chicken breasts
  • 1 tsp lemon juice
  • 3 tbsp oil from sundried tomatoes

  • Salt, pepper

  • 10g pine nuts

  • 1 onion

  • 1 stick celery
  • 8 sundried tomatoes
  • Few tbsps capers
  • 120g buckwheat

  • 400ml boiling water and half a stock cube (veg or chicken)

  • 160g petit pois

  • 6 leaves fresh basil
  • Drizzle garlic oil
  • 2 spring onions

Method

  1. Start by using a meat hammer to flatten the chicken breasts, then drizzle with the lemon juice, tomato oil, and season well. Leave to marinate - at least 15 mins but preferably in the fridge overnight.
  2. Put a large saucepan on the hob and lightly toast the pine nuts; set to one side.
  3. Saute the onion and celery until starting to colour. Add the bulgar wheat, sundried tomatoes, and 400ml boiling water. Cover and leave to simmer for 15 minutes. Remove the lid for a final five minutes - stir in the pine nuts and capers if using - and either add more water if sticking or leave the lid off to dry out.
  4. Preheat the grill and cook the chicken to coordiante with everything else. It will take about 5 minutes per side (depending on how hot the grill is).
  5. While the buckwheat is cooking, microwave the peas for 3mins 30 seconds. Finely chop 2 spring onions and a generous amount of fresh basil. Mash / crush the peas using a potato masher or forks and then stir through the spring onions and basil. Microwave for 20 seconds when everything else is ready to serve.
  6. To plate up, dish a bed of buckwheat with a strip of the pea crush in the middle; finely slice the chicken and arrange on top of the peas.

N.B Don't use stock if sun dried tomatoes are very salty.