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How to make baharat chicken, figs and pistachio buckwheat

Baharat hen, figs and pistachio buckwheat

Figs add a burst of sweetness to the warming mix of Baharat spices and supply a wealth of minerals together with potassium for sustaining a wholesome cardiovascular system.

120g cherry tomatoes
1 tbsp baharat spice
1 tbsp balsamic vinegar
20g pistachios
2 figs
2x170g free-range hen breast
four tsp oil
80g buckwheat
80g inexperienced beans
Medium handful of flat-leaf parsley

Preheat the oven to 200C/fuel mark 6 and boil a kettle.

In a bowl, combine collectively the baharat spice and 1 tbsp of oil. Place the hen within the bowl and coat within the spice. Place the hen on a baking tray and put within the oven for 20-25 minutes, till cooked by way of. In the meantime, rinse the buckwheat and place in a saucepan with 300ml of boiling water and a pinch of sea salt. Simmer for 15 minutes.

Trim the inexperienced beans. Lower the figs into quarters. Lower the cherry tomatoes in half and roughly chop the parsley. Roughly chop the pistachios. On a separate baking tray to the hen, place the inexperienced beans and figs and drizzle with 1 tsp of oil. Place within the oven for the final 10 minutes of the hen cooking time.

Drain the buckwheat and stir within the cherry tomatoes, the parsley, balsamic vinegar and half of the chopped pistachios. Season with black pepper. Spoon the tomato and parsley buckwheat onto two heat plates, high with the baharat spiced hen and sprinkle over the remaining chopped pistachios. Serve alongside the inexperienced beans and roasted figs.

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