Family Buckwheat Bake with Green Pepper Chicken, Carrots, and Cauliflower Manchego Topping

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

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   2. Place the cauliflower in a pot with water and a pinch of salt. Cook for 10 to 12 minutes until very tender. Drain well.

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   3. Meanwhile, in another pot, bring 500 ml (about 2 cups) of the chicken broth to a boil. Add the buckwheat groats and a pinch of salt, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is absorbed. Set aside.

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   4. Season the chicken with half of the sweet paprika, the dried thyme, half of the black pepper, and a little salt.

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   5. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring, until cooked through. Transfer to a plate.

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   6. In the same skillet, add the onion, carrot, and green bell pepper with the remaining tablespoon of olive oil. Cook for 6 minutes. Stir in the garlic, dried oregano, and the remaining sweet paprika; cook 1 minute more.

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   7. Add the remaining tablespoon of butter to the skillet. Once melted, add the all-purpose flour and stir for 1 minute. Gradually pour in the remaining 200 ml (about 3/4 cup plus 1 tbsp) chicken broth and the milk, whisking to avoid lumps. Cook for 2 to 3 minutes until slightly thickened.

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   8. Stir the cream cheese into the sauce until melted. Add the browned chicken, cooked buckwheat, and half of the fresh parsley. Adjust with salt and the remaining black pepper.

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   9. Blend or mash the cooked cauliflower with 70 g (2 1/2 oz) of the grated Manchego cheese until thick and creamy. If needed, add 1 or 2 tablespoons of the cooking liquid or a little of the recipe milk to loosen it. Season with a pinch of salt.

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    10. Transfer the chicken and buckwheat mixture to the baking dish. Spread it evenly. Top with spoonfuls of the cauliflower mash and gently smooth the surface.

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    11. Mix the breadcrumbs with the remaining 70 g (2 1/2 oz) grated Manchego cheese and sprinkle over the top. Bake for 20 to 22 minutes at 200 °C / 400 °F, until bubbling and golden on top.

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    12. Let rest for 8 minutes before serving. Finish with the remaining fresh parsley on top and serve hot.