Warm Black Garlic Chicken Bowl with Buckwheat, Ginger-Glazed Carrots and Light Cucumber Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, half of the grated ginger, 1 tablespoon honey, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring halfway through, until tender and caramelized.

2. 2

   Meanwhile, place the buckwheat and water in a saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the grains are tender and the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

3. 3

   In a small bowl, mix the Greek yogurt, cucumber, 1 tablespoon lemon juice, a pinch of salt, and 1 tablespoon chopped parsley. Refrigerate the light cucumber cream while you finish the rest.

4. 4

   In another bowl, combine the chicken with the black garlic, cumin, 1 tablespoon lemon juice, the remaining 1/2 tablespoon honey, 1/4 teaspoon salt, and a pinch of black pepper.

5. 5

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer the chicken to a plate.

6. 6

   In the same skillet, add the remaining 1 tablespoon olive oil and cook the red onion for 2 to 3 minutes until softened. Stir in the remaining grated ginger and cook for 30 seconds. Pour in the chicken broth and the remaining 1 tablespoon lemon juice, scraping the bottom of the pan, and simmer for 2 minutes.

7. 7

   Return the chicken to the skillet and toss with the black garlic, onion, and ginger sauce for 1 to 2 minutes, until glossy and lightly saucy. Adjust salt and black pepper if needed.

8. 8

   To serve, divide the buckwheat among 4 bowls. Top with the chicken and its sauce, the roasted carrots, and a generous spoonful of light cucumber cream. Finish with the remaining fresh parsley and serve warm.