Warm orange blossom chicken bowl with buckwheat, cumin-roasted carrots and fresh herb yogurt
An original, aromatic lunch bowl featuring chicken marinated with orange and orange blossom water, served over tender buckwheat, cumin-roasted carrots, sautéed red onion, and a fresh herb lemon yogurt sauce.
Ingredients
- 600 g diced chicken breast (skinless, cut into 1-inch cubes)
- 180 g raw buckwheat groats (rinsed)
- 400 g carrots (peeled and cut into batons)
- 120 g red onion (thinly sliced)
- 180 g plain Greek yogurt (for the sauce)
- 80 ml orange juice (freshly squeezed)
- 10 ml orange blossom water (for the marinade)
- 45 ml olive oil (divided)
- 12 g garlic (finely minced)
- 4 g ground cumin (divided)
- 2 g sweet paprika (for the chicken)
- 1 unit lemon (1 tbsp de jugo / zest and 1 tbsp juice)
- 10 g fresh parsley (chopped)
- 5 g fresh mint (chopped)
- 15 ml honey (for the marinade)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 480 ml water (for cooking the buckwheat)
- 35 g pistachios (toasted and chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. In a medium bowl, combine the chicken with the orange juice, orange blossom water, honey, 15 ml (1 tbsp) olive oil, half of the garlic, 1 teaspoon cumin, sweet paprika, 1 teaspoon salt, and black pepper. Let it marinate for 15 minutes while you prepare the remaining ingredients.
- 2
2. Place the carrots on a baking tray and toss them with 15 ml (1 tbsp) olive oil, 1 teaspoon cumin, and 1/2 teaspoon salt. Roast at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until tender and browned at the edges.
- 3
3. While the carrots roast, cook the buckwheat. Add the buckwheat to a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
- 4
4. In a small bowl, make the sauce by mixing the Greek yogurt, lemon juice, lemon zest, parsley, mint, the remaining garlic, a pinch of salt, and 1 teaspoon olive oil. Set aside.
- 5
5. Heat a large skillet over medium-high heat. Add the remaining olive oil and sauté the red onion for 3 to 4 minutes until softened but still slightly firm. Remove and set aside.
- 6
6. In the same skillet, cook the marinated chicken for 6 to 8 minutes, stirring often, until lightly caramelized and fully cooked through. If the pan becomes too dry, add 1 to 2 tablespoons of the marinade liquid to lightly glaze the chicken.
- 7
7. To serve, divide the buckwheat among 4 bowls. Add the roasted carrots, sautéed red onion, and warm chicken. Finish with spoonfuls of fresh herb yogurt and the chopped pistachios on top.
- 8
8. Serve immediately while warm, with extra parsley or mint if desired.
Chef tips
Lightly toast the pistachios in a dry skillet for 2 minutes to deepen their flavor. For extra brightness, add a little orange zest just before serving.
Substitutions
You can swap the buckwheat for quinoa for a gluten-free version. Greek yogurt can be replaced with thick plain yogurt. Carrots can be replaced with parsnips or cubed squash.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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