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What to cook for dinner — chicken stuffed with buckwheat and apples

What to cook for dinner — chicken stuffed with buckwheat and apples

Easter — this is not only ancient traditions. It is still a holiday of spring and young life, tomorrow and hope.

To emphasize this symbolic combination of old and new, I propose to prepare for the Easter Sunday dinner a stuffed chicken according to an old family recipe, combining it with a completely modern salad of young asparagus.

Russian Easter table diverse and plentiful.

In decent families, it was customary to serve 48 meals and snacks for the Easter dinner — according to the number of Lent days. They were treated not only to relatives — they could have invited a stranger to a festive table, especially if they were deprived of life.

Heartfelt generosity and the desire to share joy — this is the true mood of this bright holiday.

In the modern world, everything is much more modest.

However, the tradition to gather around a large family table and cook something amazing remained.

Easter recipes Easter cake and curd Easter, carefully preserved by our grandmothers and ready to pass into the hands of our matured children, they magically weave into a strong thread connecting us with our past.

Chicken stuffed with buckwheat and apples

What do you need:

  • 1 chicken weighing about 2 kg
  • 150 g bacon
  • 150 ml orange jam
  • 70 grams of buckwheat
  • 1 large or 2 small apples
  • 2 onions
  • 1 \ 2 hot chili peppers
  • 6 cloves of garlic
  • 2 tsp. salt

What to do:
Cook the marinade.

Combine finely chopped garlic, half a pepper, salt and orange jam (instead of salt, you can use 1-2 tbsp. l soy sauce — would not be so authentic, but interesting).

Smear the chicken with an orange marinade (a third of the sauce set aside) and send to the fridge for 1 hour.

Pour buckwheat with a glass of cold water, wait until it boils and cook for 15 minutes over medium heat.

Onions cut into large feathers, bacon — in small pieces.

Peel the apple and cut it into eight pieces.

Fry onion and bacon in a pan, add salt to taste, 2 tablespoons of olive oil, an apple, mix and simmer for 15 minutes over medium heat.

Add buckwheat and 3 cloves of grated garlic, mix and leave for another 5 minutes.

Stuffed with buckwheat and apples chicken, put in a dish for baking and send to the oven, heated to 180 degrees for 60-80 minutes.

After 20 minutes, pour 100 ml of water into the dishes with chicken.

Then, every 15 minutes, water the chicken with the released juice.

20 minutes before being ready to coat the chicken with the remaining orange sauce (for the appearance of a beautiful crust).

Asparagus salad

What do you need:

  • 300 grams of asparagus
  • 2 yolks
  • 100 g butter
  • 250 g cherry tomatoes
  • 2 tsp. dried basil
  • 1 tsp dried garlic
  • 2 tbsp. l olive oil
  • 30 ml of lemon juice
  • a few drops of tabasco sauce
  • salt to taste

What to do:
Boil the asparagus in boiling water for 4-5 minutes and set aside.

Cut the tomatoes in half, put on a greased baking sheet, sprinkle with basil and dried garlic, sprinkle with olive oil and salt.

Send in the oven, preheated to 180 degrees for 20-25 minutes.

Prepare the sauce.

Mix 2 yolks with a mixer, while continuing to whisk, add lemon juice. Pour into a heat-resistant form, put it in a water bath and add butter to the sauce, without interrupting, until the oil is dissolved and the sauce thickens.

Add a pinch of basil and a few drops of tabasco.

Serve asparagus salad with rosy Easter chicken.

Martha Zdanovskaya:
“I love to eat since childhood.

My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken.

After me, the plates always remained sterile.

When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her. Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations.

And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.

I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”

Recipes from Frau Martha:

Winter soup with meatballs

Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.

See below.

Pumpkin soup and vegetable casserole

Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.

See below.

Rabbit legs

I will cook a typically French version — rabbit legs stewed with mustard, thyme and olives. The rabbit does not have a delicate, not particularly bright and pronounced.

See below.

Roast with parsnips

Marta Zdanovskaya recalled a vegetable that was once very popular in Russia and Europe and decided to revive the culinary tradition as part of a weekend meal.

See below.

Bouillabaisse for men

In fact, the mysterious bouillabaisse is an ordinary fish soup, in which they also put mollusks and other reptiles that the sea has brought.

See below.

Shrimp Couscous

Couscous is especially good in that it can adapt to any weather and situation.

If a crowd of hungry guests unexpectedly descended, and there is no strength to mess around with dinner.

See below.

Cranberry Chicken and Cranberry Pie

By the use of sour cranberries need to be creative. In our weekend lunch, we will combine it with chicken, honey and spicy spices.

See below.

Advice from «Petelinki»

  • How to check the freshness of meat?
  • Fresh chicken has a whitish-yellow skin with a pink tinge. The sticky surface of the skin indicates that the product has begun to deteriorate. On the cut, the muscles of fresh chicken are slightly wet and do not leave wet spots on the paper. The internal cavity of the carcass is wet, shiny, without mucus.
  • There are no visible blood clots, impurities, feather debris, trachea, esophagus and intestines in the carcass of a high-quality bird. A quality carcass has no fractures of the legs and wings, curvature of the back and chest bone, as well as dark pigment spots. The chicken should look appetizing still in the store and make you want to cook something tasty!

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